Vanilla/Almond cake with Cream cheese frosting and raspberries

luglio 11, 2016

Iv'e always made this cake with regular plain flour and milk but the other day i decide to give this recipe a twist so i added some leftover almond meal i had and substitute the milk with the greek yogurt and the result was fabulous! so incredibly moist and full of flavor! :)


100 gr. almond meal
290 gr. cake flour
4 eggs
300 gr. sugar
10 gr. grams baking powder
160 gr. greek yogurt
160 ml. vegetable oil
a pinch of salt
1 tsp Vanilla extract
Zest of one Lemon

1. Grease and line with baking paper two (20 cm) 8" baking tins 
2. In a bowl sift all the dry ingredients, in another bowl combine the oil with the greek yogurt,set aside
3. Whip the eggs with the sugar lemon zest and vanilla extract for 5 minutes.
4. When the eggs are pale and fluffy begin to add the dry ingredients (in three additions) into the eggs mixture and fold until combined then add the wet ingredients (in two additions) always end a cake batter with the dry ingredients.
5. Bake in a preheated oven at 180 c (350 f) for 30 minutes.
6. The cake is done when a toothpick inserted into the center of the cake comes out clean (do not over bake!)

Cream Cheese Frosting:

250 ml heavy cream
125 gr. cream cheese
100 gr. icing sugar (sifted)
1 tsp vanilla extract


1. Place the heavy cream and the cream cheese in the freezer for 30 minutes
2 . Whip with the stand mixer for 3 minutes or until it is thick (Do not over mix!)


Strawberry jam
Fresh raspberries


1. Put the cream cheese frosting on top of a cake then add the strawberries jam
2 Add the next layer of cake then generous amount of frosting, raspberries and mint to finish it off.
Enjoy! :)

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