How to Make a Raspberry Cake
There's more to this dessert than raspberries! The cake itself has coconut, vanilla and almonds, perfectly complementing the zesty buttercream.
Ingredients:
For the cake:
1 cup sugar
1 stick unsalted butter
2 cups sifted flour
1 cup almond flour
1 cup shredded unsweetened coconut
1 cup milk
1/2 cup sour cream
1 tablespoon baking powder
1.3 tablespoons vanilla extract
For the buttercream:
2.5 sticks salted butter
3.5 cups powdered sugar
About 1/4 cup strained raspberry lemon reduction
For the Raspberry Glaze:
1/4 cup strained raspberry lemon reduction
1 cup powdered sugar
1 teaspoon light corn syrup (optional)
For the reduction:
Juice of one lemon
About 18oz of raspberries
To make the cake:
Cream the butter and sugar.
Mix in all of the wet ingredients.
Whisk the dry ingredients together in a large bowl.
Using a stand mixer slowly add in the dry mixture to the wet mixture and mix until combined.
Pour into buttered and floured pans.
Bake at 350F for 15 minutes then reduce to 325F until center is baked. (for the 6 inch pans I used this was an additional 10 minutes.)
To make the Reduction:
Place the berries into a pan with the lemon juice and cook on medium low heat. Mash with a spoon and stir until mixture is reduced by half.

Category : Cuisine & pâtisserie

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