Recipes
Bayou Saint Cake’s Almond Cake with Prune-Raspberry Butter
This tender almond-and-olive-oil cake is sandwiched with California prune-and-raspberry butter and topped with a surprisingly easy tangy whipped cream topping that's thick enough to pipe swoops & swirls and stable enough to make ahead. The finished texture of the cake with the prune-raspberry filling is reminiscent of a soft, fruit-filled sandwich cookie. California prunes have an earthy, winey richness that pairs beautifully with the tart, fresh flavor of raspberries in this cake.
Ingredients
For the almond cake
- 2¼ cups/270 grams all-purpose flour
- ¾ cup/90 grams almond flour
- 1¾ cups/350 grams granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 4 eggs
- ¾ cup/160 grams olive oil
- 1 cup/240 grams milk
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¼ cup/56 grams lemon juice
For the prune-raspberry butter
- 1 cup/160 grams California prunes
- 1 cup/100 grams raspberries
- ½ cup/100 grams sugar
- ½ cup/118 grams water
- Juice of 1 lemon
FOR THE TANGY WHIPPED CREAM CHEESE TOPPING
- 4 ounces/113 grams cream cheese, softened
- ½ cup/100 grams confectioners sugar
- Hefty pinch of salt
- ¾ cup/180 grams heavy cream
- ¼ cup/60 grams labneh (preferable) or full-fat yogurt
- Edible flower petals, for decoration
- Raspberries, for decoration
Method
For the almond cake
- Preheat the oven to 350℉. Grease two 9-inch cake pans and line with parchment paper. Add the flour, almond flour, sugar, baking powder, and salt to a bowl and whisk to combine. Add the eggs, olive oil, milk, vanilla, almond extract, and lemon juice and stir until smooth. Divide equally between the prepared pans.
- Bake for 18 to 24 minutes until a light golden brown and the cakes are shrinking slightly away from the sides of the pan. Allow to cool for 15 minutes and turn the cakes out onto a cooling rack to cool completely.
For the prune-raspberry butter
- Place all the ingredients in a non-reactive pot over medium heat, stirring frequently, until the prunes are very soft, the raspberries are totally broken down, and the liquid has reduced by half and is quite syrupy—around 5 to 10 minutes. Purée in a blender or food processor until smooth and allow to cool completely.
FOR THE TANGY WHIPPED CREAM CHEESE TOPPING
- Beat the cream cheese, confectioners sugar, and salt in the bowl of a stand mixer with a paddle attachment until smooth and soft. Transfer to a separate bowl. Whip heavy cream to soft peaks. Add beaten cream cheese and whip until totally combined. Add the labneh and whip until just combined.
To assemble the cake
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Spread the prune-raspberry butter on one cake layer and top with the second layer. Pipe the tangy whipped cream on top of the stacked cake in a decorative manner using a pastry or Ziploc bag, or simply spread it in swoops and swirls with a spatula. Top with edible flower petals and extra raspberries. Keep chilled until ready to serve.
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This recipe is presented by California Prunes. California Prunes are not just great for gut health and bone health. they’re an exceptional way to add depth of flavor, moisture, and natural sweetness to any recipe, including cake! Look for California Prunes at your favorite grocery and specialty shops. Visit californiaprunes.org for more.
Links
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