Raspberry Bakewell Cake

I've never been a huge fan of cake. I know weird thing to start out a cake post with, but I'm serious. Given the option, growing up, pie was my dessert of choice. I always found cakes to be good, but not high on my list. Until this cake.

Set the tone, it's spring time in Alberta, snow is melting, weather is finally warm enough your face doesn't hurt going outside, and.... it's my wife's birthday. Well now I've got to make her a birthday dessert and she specifically said, "not pie". But pie is my specialty!

Ever had a Raspberry Bakewell tart or pudding? If you haven't go treat yourself. If you have you're going to recognize these flavours. Almond sponge cake, raspberry jam, and a raspberry icing.

Ingredients

Cake

3/4 cup Unsalted butter, room temperature

1 3/4 cup Granulated sugar

3 Large eggs

1 tsp Vanilla extract

1 tsp Almond extract

2 1/2 tsp baking powder

112 grams (1 cup) Almond Flour

180 grams (1 1/2 cup) All purpose flour

1 1/4 cup Whole milk

Filling and Frosting

3 cups Raspberries

3/4 cup Salted butter

3 cups Powdered sugar

5 tbsp Whole milk

Optional small handful of macadamia nuts, crushed for topping.

1. Preheat oven to 375°

2. Grease 2 8" cake pans, cut and line bottoms with parchment paper then grease a second time.

3. In a mixing bowl cream butter and sugar together until smooth

4. Add egg, baking powder, vanilla and Almond extract and mix on medium until smooth

5. Reduce speed to low and add in Almond Flour

6. Scrape down sides and add 3/4 cup flour.

7. Repeat step 6 with remainder of flour.

8. Mix until incorporated but do not overmix, stop once all flour is mixed in

9. On low speed drizzle milk in while mixing until completely incorporated.

10. Pour half of mixture into each cake pan then bake for 30-35 minutes

11. Cool cakes for 20 minutes then ran a knife along the edge to release the cake, flip onto cooling rack and let cool to room temp.

12. While cakes are cooling start on the filling. Break up frozen Raspberries in a blender or food processor.

13. Make a quick jam by heating Raspberries in a large frying pan until reduced to roughly 3/4 of a cup.

14. If cake sponge is uneven level out with a large seated bread knife

15. Take roughly 1/2 a cup of raspberries and spread on the top of the bottom layer of sponge cake, leave 1" of space empty all around.

16. The remaining 1/4 cup of Raspberries sieve through a fine wire mesh into a small bowl to collect all the juice with none of the seeds.

17. In a mixing bowl cream butter until completely soft. Add in raspberry juice and 1 tbsp milk and mix

18. Slowly add in powdered sugar and milk, alternating between to prevent mixture from becoming too dry. Whisk until smooth and completely incorporated.

19. Spread the icing onto bottom cake layer on 1" outer edge then place second layer on top

20. Evenly spread remaining icing across cake top and sides. Garnish as preferred.

21. Enjoy!