Ingredients
– 1 cup almond flour
– 1 cup all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon almond extract
– 1 cup fresh raspberries
– 6 ounces white chocolate, chopped
– 1 cup powdered sugar
– 2 tablespoons Amaretto liqueur
Equipment Needed
– Mixing bowls
– Hand mixer or stand mixer
– Measuring cups and spoons
– Rubber spatula
– 9-inch round cake pans
– Parchment paper
– Cooling rack
– Heatproof bowl for melting chocolate
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Whisk until well combined. Now, in another bowl, cream the softened butter and granulated sugar together until light and fluffy. This is the moment I get a bit impatient—I can’t resist tasting the buttery mixture, which always has me dreaming of the finished cake! Once it’s fluffy, add in the eggs, one at a time, ensuring each is well incorporated. Finally, stir in the almond extract and your flour mixture until just combined. Don’t overmix! (See the next page below to continue steps…)