Almond Raspberry Cake with White Chocolate AMARETTO Buttercream
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup almond flour
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1/2 cup buttermilk
– 1 cup fresh raspberries
Directions:
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Fold in the raspberries.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the buttercream, melt the white chocolate in the microwave or using a double boiler. Let it cool slightly.
7. In a bowl, beat the butter until creamy. Gradually add the powdered sugar and amaretto, mixing until smooth. Stir in the melted white chocolate.
8. Once the cake has cooled, frost it with the white chocolate AMARETTO buttercream.
9. Slice and serve the Almond Raspberry Cake with White Chocolate AMARETTO Buttercream.
Prep Time: 20 minutes
Cooking Time: 35-40 minutes
Total Time: 1 hour
Calories: 380 kcal per serving
Servings: 12 servings
