Almond Raspberry & Lemon Cake
I am absolutely love with this almond raspberry and lemon cake. It is such a refreshing cake and I love the fact that it is gluten free! This was actually my wedding cake, my sister in law kindly made it for me and did an incredible job. The cake base is a super easy Thermomix recipe to prepare and you can keep this cake in the fridge for up to one week, if you can resit the temptation. Instead of raspberries you can also use blueberries, or whatever tickles your fancy! Enjoy!
- 2 lemons zest only
- 300 g unsalted butter in small chunks
- 300 g ground almonds
- 300 g caster sugar
- 6 large eggs
- 2 tsp vanilla bean paste
- 75 g buckwheat flour or plain flour (if not needed gluten free)
- 1 1/2 tsp gluten free baking powder
- 40 g lemon juice
- 200 g raspberries fresh or frozen, thawed
- 20 g corn flour or potato starch
Cream Cheese Frosting
- 200 g unsalted butter in small chunks
- 200 g cream cheese
- 400 g icing sugar
- 1 tsp vanilla bean paste
- 100 g raspberry jam
- 200 g white chocolate
- 1 tsp pink food colouring or a few drops of gel food colouring
- 100 g raspberries fresh
Preheat the oven to 180C / 160C / Gas Mark 4. Line an 18cm round cake tin with reusable cake liners or greaseproof paper and set aside. If you have more than one, line two.
Place the lemon zest in the mixing bowl. Blitz 10 Sec. / Speed 10.
Add the butter in the mixing bowl. Combine 20 Sec. / Speed 5.
Add the ground almonds, sugar, eggs, vanilla bean paste, buckwheat flour, baking powder and lemon juice and mix 10 Sec. / Speed 5. Pause to scrape the bowl and pop any air bubbles that are trapped in the cake batter. Repeat 20 Sec. / Speed 5. You may need to repeat the scraping and mixing once again but don't go over 40 seconds in total.
Place the raspberries in a small bowl and add the corn flour. Combine with a spoon. Add 1/3 of the cake batter in the prepared cake tin and scatter 1/3 of the coated raspebrries around the batter. Bake for 30-40 minutes until golden brown and a skewer comes out clean. Meanwhile, keep the remaining cake batter in the mixing bowl and use a silicone lid to cover the mixing bowl. Either store at room temperature or in the fridge.
Remove the cake from the oven and leave to cool on a wire cooling rack. Repeat the baking with the other two cake bases until they are all baked and cooled.
Once all cakes are cool, prepare your icing. Clean the mixing bowl. For the cream cheese frosting, place the butter in the mixing bowl. Combine 20 Sec. / Speed 5. Insert the butterfly whisk attachment. Add the icing sugar, cream cheese and vanilla bean paste. Whisk 20 Sec. / Speed 3.5.
Place the icing in a piping bag fitted with a large plain nozzle. To assemble the cake start with a little drop of icing on the cake tin. Add the first cake base. Pipe a snail pattern over the base and spoon over 1/2 of the raspberry jam. Top with another cake base and repeat the icing and jam spreading. Top with the last cake base.
Pipe the remaining icing all over the cake and use a palette knife to smooth it out. Refrigerate for at least 1 hour to set.
To make the drip icing place the white chocolate in the mixing bowl. Chop 5 Sec. / Speed 8. Add the food colouring and melt 2 Min. / 50C / Speed 2. Place the chocolate in a piping bag fitted with the smallest plain nozzle.
Remove the cake from the fridge and slowly ice the chocolate over the edge to let it drip down while rotating the cake slowly. The icing will set while dripping down. Refrigerate again for another 1 hour. Decorate the cake with more raspberries.
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