Winter seems like a perfect time to try new cake flavours. With the weather turning cold outside I have decided to stay indoors and do lots of baking. Lately I am loving making almond cakes.
I decided to make this Raspberry, Almond and Sour cream cake. You can serve this cake on its own with a bit of double cream and fresh raspberries on the side or use the buttercream recipe below to make a layer cake.
I love to eat this cake with a cup of tea. Simple yet delicious.
FOR THE CAKE
200g unsalted butter, softened
200g golden caster sugar
3 large eggs
100ml sour cream
180g ground almonds
100g plain flour
1tsp baking powder
200g fresh raspberries
Preheat the oven to 180ºC/fan assisted/gas mark 6.
Grease and line two 6 inch round cake tins with baking paper.
Cream together butter and sugar in the stand mixer until light and fluffy. Add the eggs one at a time and beat in the sour cream. If the mixture looks curdled add a little of the flour. Add the ground almond, flour and baking powder and fold in using a large metal spoon. Gently fold in the raspberries. Divide the mixture between the two prepared cake tins and level out the edges. Bake in the oven for 30-35 minutes or until a skewer inserted in the centre comes out clean.
Leave the sponges in their tin for 10 minutes before turning them onto a wire rack to cool completely.
FOR THE FILLING
100g unsalted butter, softened
300g icing sugar, sifted
1tsp vanilla extract
75ml whole milk
Beat the butter alone for 4-5 minutes on high speed. Add the sugar, vanilla and milk beat on a low speed to bring it together, then turn up and beat on high for another 2-3 minutes.
NOTE: you may not need all of the whole milk, so add it slowly.