Raspberry Almond Cake Recipe

Name: Raspberry Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 egg yolks; 1 cup frozen apple juice concentrate, thawed; 3/4 cup butter, melted; 1 teaspoon almond extract; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/3 cup chopped almonds; 4 egg whites; 1/4 teaspoon cream of tartar; 1 cup heavy whipping cream; 1/2 cup raspberry jam; 2 tablespoons amaretto liqueur; 1/3 cup blanched slivered almonds

Servings: persons

3 egg yolks
1 cup frozen apple juice concentrate, thawed
3/4 cup butter, melted
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup chopped almonds
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/2 cup raspberry jam
2 tablespoons amaretto liqueur
1/3 cup blanched slivered almonds

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2
In a large bowl, beat egg yolks. Blend in apple juice concentrate, melted butter or margarine, and almond extract. Combine flour, baking powder, and salt; gradually add to egg yolk mixture, beating until well blended. Stir in chopped almonds.
3
In a clean bowl, beat egg whites with cream or tartar with an electric mixer at high speed until stiff peaks form. Gently fold into batter. Spread batter evenly into prepared pans.
4
Bake for 18 to 20 minutes, or until cake is golden brown around the edges. Cool in pans on wire racks for 10 minutes. Turn cakes onto racks, and cool completely.
5
In a medium size mixing bowl, beat cream with an electric mixer at high speed until peaks form. Beat in fruit spread, 1 tablespoon at a time. Beat until thick and well blended.
6
Brush liqueur evenly over cake layers, spread a dollop of the whipped cream mixture on the bottom layer and stack the other layer on top. Frost top and sides with whipped cream mixture; press slivered almonds around edge.

1214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 egg yolks, 1 cup frozen apple juice concentrate, thawed, 3/4 cup butter, melted, 1 teaspoon almond extract, and more.

Yes, Raspberry Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Cake

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