Creating… Miranda

Be creative EVERY DAY • A Challenge

Baking… Almond Raspberry Birthday Cake

Birthday time at the office again, and I happily volunteered to make the cake!

Almond Cake (adapted from Odense’s Lemon Almond Cupcakes)

1 can (8oz) almond paste, grated
1 cup sugar
3 eggs, room temperature
1 cup plain yogurt
1/4 cup apple sauce
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 cup (approximately) almonds, slivered and toasted

  • Preheat oven to 350°F.
  • Prep 5″ round cake pan & extra large muffin tin with baking spray.
  • Mix Almond Paste and sugar until the texture of small crumbs.
  • Add eggs one at a time beating well between each.
  • Add yogurt, apple sauce. Beat until well combined.
  • Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl.
  • Fill prepared pans a little over half full.
  • Bake in center of oven, 25-30 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean.
  • Cool and assemble with Raspberry Buttercream and toasted almonds.
  • Top with adorable miniature washi tape bunting!
Shelling the almonds.

Shelling the almonds.

Slicing the almonds.

Slicing the almonds.

Grating the almond paste.

Grating the almond paste.

Baked cakes!

Cooling the almonds and cakes.

Assembled cake!

Assembled cake!

Eaten cake!

Eaten cake!


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This entry was posted on October 8, 2013 by in Food, My Life and tagged , , , , , , , , , .
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