For the Almond Raspberry Cake
Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined. Fold in the raspberries.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the White Chocolate Amaretto Buttercream
In a large bowl, beat the butter until creamy.
Gradually add the powdered sugar, beating well after each addition.
Stir in the melted white chocolate and amaretto liqueur.
Beat the mixture until light and fluffy.
Assembling the Cake
Place one cake layer on a serving plate or cake stand.
Spread a layer of the white chocolate amaretto buttercream over the top.
Place the second cake layer on top of the buttercream.
Frost the entire cake with the remaining buttercream.
Top with fresh raspberries and sliced almonds, if desired.
Tips for Baking Success
To prevent the raspberries from sinking to the bottom of the cake, toss them in a tablespoon of flour before folding them into the batter.
Make sure the white chocolate is fully melted and cooled before adding it to the buttercream. Otherwise, the buttercream may become too runny.
Use room temperature butter and eggs for best results.
Do not overmix the batter or the cake may become tough.
Allow the cakes to cool completely before frosting to prevent the buttercream from melting.
Serving Suggestions
This almond raspberry cake with white chocolate amaretto buttercream is perfect for any occasion, from birthdays to dinner parties. Serve it with a cup of coffee or tea for a delicious and indulgent dessert experience. You can also pair it with a sweet dessert wine, such as Moscato or Sauternes, to complement the flavors of the cake.
Continued on next page