Ingredient: almond flour

Pink Raspberry Almond Cake

Posted on by Mari Vasseur
Pink Raspberry Almond Cake

My mother was allergic to strawberries so my father would make her raspberry desserts instead. He frequently made her a white cake topped with raspberries, which she adored. My parents are no longer with us, but baking this delicious cake brings back happy memories for me. This soft, plush almond cake is topped with naturally pink raspberry icing. The soft pink color makes it so lovely and perfect for Mother’s Day. It looks delightful topped with fresh raspberries and sliced almonds, which is an effortless way to add a touch of spring or summer.

 

Pink Raspberry Almond Cake

Soft, fluffy, single layer almond cake topped with naturally pink raspberry icing by Brownie Mischief
Print Recipe
Course Dessert
Servings 8 servings

Ingredients
  

Almond Cake

  • 1 cup (113g) cake flour, sifted
  • â…“ cup (37g) almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ cup (57g) unsalted butter, room temperature
  • ¾ cup (150g) granulated sugar
  • 3 tablespoons (43ml) avocado oil or neutral oil of your choice
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • ¼ cup (57g) sour cream, room temperature
  • ½ cup (118ml) whole milk, room temperature

Raspberry Icing

  • 8 large raspberries
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 small dash fine sea salt
  • 1-2 tablespoons (15-30ml) whole milk, room temperature
  • Fresh raspberries for garnish optional
  • Sliced almonds for garnish optional

Instructions
 

Almond Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan with a parchment paper round.* Grease and flour the insides.
  • In a medium-sized bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt until well blended.
  • In a large bowl, beat the butter and sugar, with an electric mixer at medium speed, until light and fluffy. Gradually beat in the oil until incorporated. Beat in the egg and the egg white in two separate additions, beating until smooth and well combined. Beat in the extracts.
  • In a small bowl, whisk the sour cream and milk together until well blended. On low speed, add the flour mixture to the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
  • Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes, making sure not to over bake. Let the cake cool in the pan for 10 minutes, then turn the cake out and transfer it to a cooing rack to cool completely.

Raspberry Icing

  • In a small bowl, smash the raspberries with a fork. Press the smashed raspberries through a sieve to remove the seeds.
  • In a medium-sized bowl, whisk together the raspberries with the powdered sugar, melted butter, salt and 1 tablespoon (15ml) of milk until well combined. Add additional milk as needed to reach an easily spreadable consistency, but not watery. Whisk until smooth. Spread the icing over the cooled cake, letting it drip down the sides. Top with fresh raspberries and sliced almonds if desired.

Notes

*To find 8-inch parchment paper rounds, click here.
Keyword almond, cake, raspberry

Iced Almond Brownies

Posted on by Mari Vasseur
Iced Almond Brownies

If you like almond desserts, you’ll love these Iced Almond Brownies. They have the base ingredients of frangipane or almond cream, but in brownie form. The addition of white chocolate gives them a fudgy texture and the toasted almonds add a satisfying crunch.

Iced Almond Brownies

Fudgy almond brownies made with white chocolate, topped with almond icing and toasted almonds
Print Recipe
Course Dessert
Servings 16 2-inch brownies

Ingredients
  

Almond Brownies

  • ½ cup (113g) unsalted butter, cubed
  • 6 ounces (170g) white chocolate, finely chopped
  • ¼ cup (59ml) heavy cream
  • 1 ½ cups (190g) all purpose flour
  • ¼ cup (28g) almond flour
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure almond extract
  • ½ teaspoon pure vanila extract
  • ½ cup (60g) sliced almonds, toasted

Almond Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 1 tablespoon (15ml) heavy cream
  • 1-2 tablespoons (15-30ml) milk
  • â…› teaspoon pure almond extract

Instructions
 

Almond Brownies

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan** with parchment paper, leaving a couple of inches of overhang.
  • Melt the butter, white chocolate and heavy cream together in a large heat safe bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly.
  • In a medium bowl, whisk the together the all purpose flour, almond flour and salt.
  • In a large bowl, whisk together the sugar, eggs, egg yolk, and extracts until smooth and well combined. Stir in the white chocolate mixture until well combined. Stir in the flour mixture just until combined.
  • Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies has a few moist combs attached, about 18-23 minutes. Don't over bake. Let the brownies cool in the pan. Remove the brownies from the pan. Top with almond icing and toasted almonds.

Almond Icing

  • In a small bowl, whisk together the powdered sugar, heavy cream, 1 tablespoon (15ml) of milk and the almond extract until smooth. Add additional milk as needed to achieve your desired consistency.

Notes

*To toast sliced almonds, preheat the oven to 350ºF (180ºC).  Line a baking sheet with parchment paper or aluminum foil. Spread the almonds out onto the baking sheet in a single layer. Bake until lightly toasted, about 4-5 minutes. **To find the 8-inch baking pan I used, click here.
Keyword almond, bars, brownies

Chocolate Olive Oil Cakes

Posted on by Mari Vasseur
Chocolate Olive Oil Cakes

These soft, plush mini chocolate loaf cakes with a silky chocolate glaze are perfect for fairy picnics. They also make adorable Mother’s Day treats for moms who love chocolate. They’re easy to make and don’t require a mixer. I garnished them with edible pressed flowers for a magical finishing touch.

Chocolate Olive Oil Cakes

Chocolate olive oil mini loaf cakes with silky chocolate icing
Print Recipe
Course Dessert
Servings 8 mini loaf cakes

Ingredients
  

Chocolate Olive Oil Cakes

  • 1 cup (128g) all purpose flour, sifted
  • â…“ cup (30g) unsweetened Dutch process or dark cocoa powder, sifted
  • ¼ cup (28g) almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • â…” cup (133g) granulated sugar
  • â…“ cup (67g) packed brown sugar
  • ½ cup (111ml) olive oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (113g) sour cream
  • ½ cup (118ml) whole milk

Chocolate Glaze

  • 6 tablespoons (85g) unsalted butter, cubed
  • 4 ounces (113g) semisweet or dark chocolate, chopped
  • 2 teaspoons corn syrup or honey
  • 24-30 small edible pressed flowers optional

Instructions
 

Chocolate Olive Oil Cakes

  • Preheat the oven to 350ºF (180ºC). Grease and flour the cavities of an 8-serving mini loaf pan,** I use a mixture of equal parts flour and cocoa powder to flour them. It's also helpful to line the bottoms of the cavities with parchment paper. I used a pan with eight 2 1/4-inch by 3 1/2-inch cavities.
  • In a medium bowl, whisk together the flour, cocoa powder, almond flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, whisk together the sugar, brown sugar, oil, eggs and vanilla extract until smooth and well combined.
  • In a small bowl, whisk together the milk and sour cream.
  • Stir the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
  • Transfer the batter to the prepared pan, filling the cavities half full. Bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached, about 13-17 minutes. Be diligent and avoid over baking the cakes.
  • Cool the cakes in the pan for 7 minutes, then transfer to a cooling rack to cool.

Chocolate Glaze

  • Melt the butter, chocolate and corn syrup together in a large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and let cool slightly.
  • Spoon the glaze over the cooled cakes. When the glaze is almost set, garnish with edible pressed flowers if desired.

Notes

*  I use a microwave flower press to make edible pressed flowers quickly. To find it, click here.
**To find a mini loaf pan, click here.
Keyword cake, chocolate, olive oil

Mini Orange Olive Oil Cakes

Posted on by Mari Vasseur
mini orange olive oil cakes

Ever since a certain celebrity cut a hole from the middle of her favorite olive oil cake back in 2020, the internet has been obsessed with olive oil cakes. I must confess that I was a fan of olive oil cakes long before that. I first tasted one at a restaurant years ago and fell in love. The flavor and texture was so delightful, that all it needed was a dusting of powdered sugar on top. Now that the dust has settled, I’m sharing my favorite orange olive oil cake recipe. Not because it’s trendy, but because it’s a really delicious recipe that tastes like spring.

I made cute little orange scented, personal cakes that are really just elegant cupcakes. The recipe is easily adapted to your tastes. You can switch up the orange flavor and substitute with lemon or any citrus of your choice. Even if you don’t like olive oil, you’ll still like these little cakes. I used light olive oil, rather than extra virgin olive oil, for a more subtle olive oil flavor. It’s also able to withstand higher temperatures. Feel free to use your favorite olive oil or replace it with the oil you prefer. Grape seed, avocado, canola and vegetable oil are some examples of oils you can use as a replacement.

This recipe contains almond flour. It helps with texture and flavor, so it’s a necessary ingredient. Almond flour can be pricey, but it’s good to have on hand. Adding it to your baked goods will make them more moist and tender. To find almond flour click here,

 

Mini Orange Olive Oil Cakes

Mari Vasseur
Soft, tender mini orange cakes brushed with orange syrup & dusted with powdered sugar
Print Recipe
Course Dessert
Servings 12 mini cakes

Ingredients
  

Mini Orange Olive Oil Cakes

  • 1 cup (113g) cake flour, sifted
  • ¼ cup (28g) almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • â…” cup (133g) sugar
  • 2 large eggs
  • 2 teaspoons orange zest
  • ½ teaspoon pure vanilla extract
  • ½ cup (115ml) light olive oil
  • ¼ cup (59ml) whole milk
  • ¼ cup (59ml orange juice

Orange Simple Syrup

  • ¼ cup (50g) sugar
  • 2 tablespoons (30ml) orange juice
  • 2 tablespoons (30ml) lemon juice
  • 1 teaspoon orange zest
  • Powdered sugar for dusting the tops

Instructions
 

Mini Orange Olive Oil Cakes

  • Heat the oven to 350ºF (180ºC). Grease and flour a 12 serving muffin pan.
  • In a medium-sized bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt until well blended.
  • In a large bowl, beat the sugar, eggs, orange zest and vanilla extract together until smooth. Gradually mix in the olive oil and beat until creamy and well blended.
  • Stir in the dry ingredients in two additions, alternating with the milk and orange juice. Stir just until combined. Do not over mix.
  • Fill the prepared muffin pan cups 2/3 full with batter. Do not overfill or cakes will be more difficult to remove.
  • Bake for 10-12 minutes or until the tops look light golden, but still moist and a toothpick inserted comes out clean. They bake very quickly, so check them a few minutes early to avoid over baking.
  • Cool the cakes in pan for 5 minutes. Remove them from pan and transfer to a cooling rack. Brush the warm cakes with orange simple syrup and allow to cool completely. When the cakes have cooled, dust with powdered sugar.

Orange Simple Syrup

  • In a small saucepan, stir together the sugar, orange juice, lemon juice, and orange zest. Cook over low heat, stirring occasionally, just until the sugar is dissolved.
  • Remove from heat and set aside to cool.
Keyword cake, olive oil, orange