Almond Cake with Fresh Raspberry Filling

One of our favorite bakers has sent us a fabulous almond cake recipe with fresh raspberry filling! Intricate Icings Cake Design is not only on our Dylan List, but is one of the most sought-after wedding cake bakers in Colorado! This recipe is perfect to share for your New Year’s Eve party or any party for that matter.

Hope you enjoy it as much as I did! 🙂

Almond Cake with Fresh Raspberry Filling

Recipe & photo courtesy of Intricate Icings Cake Design.

Makes one 9″ 3 layer round layer cake

Ingredients:

3 sticks butter, softened
1 1/2 cups granulated white sugar
6 large eggs
12 ounces of almond paste, pulsed in a food processor
1 tablespoon pure almond extract
1 cup milk
3 cups all-purpose flour, sifted
3 teaspoons baking powder

Directions:

With a mixer, cream the butter and sugar until fluffy. About 5 minutes. Add the eggs and continue to beat for 3 more minutes. Add the almond paste, almond extract, and milk, and beat until well combined.
In a separate bowl, sift together the flour and baking powder then slowly add to the almond paste batter and mix until combined.
Pour mixture into individual pans making sure to smooth out the top. Bake at 350 degrees for approximately 20-25 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before inverting onto a cooling rack.

Fruit Preserves
Ingredients:

12 ounces (340g) fresh or frozen strawberries, raspberries, blueberries or blackberries
1/2 Cup (12mg) sugar
2 tablespoons (30ml) Flour

Directions:

Combine all ingredients into a saucepan over medium heat.
Bring to a boil while stirring continuously. Preserves much be brought to a boil for full thickening poster.
Reduce heat to medium-low and cook until thickened.
Remove from heat and strain with a food mill to remove seeds. Chill over an ice bath.
Store in refrigerator with a layer of plastic wrap directly on the preserve. Can be used as a filling or mixed into to buttercream for a milder flavor.

*** Notes: Due to water content variation in the fresh fruit, you may need to add additional flour to fully thicken.

Once the cake is cool, trim and layer with fruit preserves. Top with your favorite buttercream icing or whipped cream