Raspberry Almond Cake
This raspberry almond cake gets that balance just right.  The cake is rich and perfectly textured and the raspberry buttercream frosting adds a bright flavor and color.  It’s loaded with real raspberries and topped with tender candied blood oranges, giving just a bit of bitterness to balance the sweet.
Servings
12
Servings
12
Ingredients
Almond Cake
Raspberry Buttercream
Candied Blood Oranges
  • 2ripe blood orangessliced 1/8″ thick (save the ends for the juice)
  • 2cups water
  • 2 cups sugarplus extra for sprinkling, if desired
Instructions
For Almond Cake:
  1. Preheat oven to 325 degrees F. Grease a 10-inch fluted tart pan or grease and flour a 9-inch cake pan.
  2. In the food processor, grind the almond paste, 1/4 cup flour and sugar until it’s finely ground and looks like coarse sand. Add the extracts. Then drop in the butter in tablespoons and process until it’s smooth and fluffy. Add the eggs one at a time and process until smooth, scraping down the bowl at least once.
  3. In a small bowl, combine 3/4 cup flour, baking powder and salt. Put half of the flour mixture in the food processor and pulse a few time until just combined. Repeat with the remaining flour mixture.
  4. Pour into your prepared pan and bake for 45-60 minutes, or until the top is golden brown and set and an inserted toothpick comes out clean.
For Raspberry Buttercream:
  1. In the bowl of your stand mixer, cream the butter until smooth. Add the powdered sugar, vanilla extract and cream (or half and half or milk). Beat on medium high for 2-3 minutes, until very light and smooth. Turn mixer to low and slowly add the raspberry powder. Once combined, turn up mixer to medium high and beat for another 1-2 minutes. Use immediately or refridgerate for up to 3 days. If you refrigerate, let the frosting come to room temperature and beat it again in the stand mixer before using.
For Candied Blood Oranges:
  1. Combine sugar and water in your widest sauté pan. Bring to a boil, stirring to dissolve sugar. Meanwhile, fill a medium saucepan with water and bring to a boil. Fill a large bowl with ice water. Place the orange slices carefully in the boiling water and let boil for 1 minute. Remove and immediately put in the ice water.
  2. Once cooled, transfer the orange slices to the hot sugar syrup and turn down heat. Simmer, don’t boil, the slices for 45-50 minutes, or until the rind is slightly translucent. Remove from syrup and let dry on a cooling rack overnight. Sprinkle with sugar, if desired.