We’ve outlined all the ingredients and directions for you to make the perfect Almond Cake with Key Lime Buttercream and Raspberry Compote. This dish qualifies as a Advanced level recipe. It should take you about 2 hr 30 min to make this recipe. The Almond Cake with Key Lime Buttercream and Raspberry Compote recipe should make enough food for 12 servings.
You can add your own personal twist to this Almond Cake with Key Lime Buttercream and Raspberry Compote recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Almond Cake with Key Lime Buttercream and Raspberry Compote recipe.
Ingredients for Almond Cake with Key Lime Buttercream and Raspberry Compote
- 2 sticks (16 tablespoons) unsalted butter, room temperature, plus for greasing pans
- 1 1/4 cups sugar
- 8 eggs, separated
- 1 cup almond meal
- 2 cups all-purpose flour
- 4 1/4 teaspoons baking powder
- 1/4 cup evaporated milk
- 1/4 cup almond liqueur
- 1 cup water
- 3/4 cup sugar
- 1/4 cup almond liqueur
- 2 sticks (16 tablespoons) unsalted butter, room temperature
- 1 cup cream cheese, room temperature
- 4 cups powdered sugar, sifted
- 1/4 cup freshly squeezed lime juice
- Zest of 2 limes
- 1 pint raspberries
- 1/2 pint blackberries
- 1/4 cup sugar
- 1/4 cup water
- Juice of 1 lime
- Blackberries
- Raspberries
- White chocolate curls, fans, etc., optional
- Powdered sugar
Directions for Almond Cake with Key Lime Buttercream and Raspberry Compote
- For the almond cake: Preheat the oven to 325 degrees F. Grease two 8-inch round cake pans with butter and line with parchment.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, 8 to 10 minutes. Add the egg yolks, one at a time, fully combining before each addition. Keep mixing until light and pale. Add the almond meal and mix to combine.
- In another bowl, sift together the flour and baking powder to combine. Set aside.
- Combine the evaporated milk and almond liqueur. Set aside.
- With the mixer on low speed, alternate adding one-third of the flour mixture and one-half of the evaporated milk mixture to the creamed butter. Start and end with the flour, and do not overmix.
- With a hand mixer or stand mixer, whisk the egg whites in a clean bowl until stiff. Gently fold into the batter.
- Divide the batter between the prepared cake pans. Bake until the tops are golden and spring back when touched, 30 to 35 minutes.
- Let cool for about 5 minutes, then run a paring knife or mini offset spatula around the pans and unmold the cakes onto a rack. Let cool completely, 15 to 20 minutes.
- For the almond liqueur simple syrup: Whisk the water and sugar together in a small saucepan and bring to a boil over high heat. Boil for 2 to 3 minutes, then turn off the burner and let cool for about 20 minutes
- Once cooled, stir in almond liqueur. Reserve.
- For the key lime buttercream: In a stand mixer with the paddle attachment, cream the butter and cream cheese together until light and fluffy, about 5 minutes. Mix in the powdered sugar, one cup at a time, and then add the lime juice and zest. Scrape down the bowl and mix for another 5 minutes, until satiny and fluffy. Reserve.
- For the raspberry compote: In a medium saucepan over medium heat, combine the raspberries, blackberries, sugar, water and lime juice. Cook until you can start to crush the berries with the back of a spoon, 5 to 10 minutes. Cook for another 5 minutes to thicken a bit. Remove from the heat and set aside.
- To assemble: Slice each cake horizontally into two equal layers. Place the first layer, cut-side up, on a cake board. Using a pastry brush, brush the surface with about 3 tablespoons of the almond syrup.
- Transfer the buttercream to a pastry bag fitted with a 1/4-inch round tip and pipe a border around the edge of the cake.
- With a mini offset spatula, spread a thin layer of buttercream in the center of the cake layer. Then, staying inside the piped border, spread a thin layer of the raspberry compote on top of the buttercream.
- Place another cake layer, cut-side up, on top. Repeat with the rest of the layers.
- To decorate the top of the cake: Pipe a border of buttercream beads around the edge and then spread with a thin layer of buttercream. Top with blackberries, raspberries, and white chocolate decorations if using. Sprinkle with powdered sugar, and enjoy.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Almond Cake with Key Lime Buttercream and Raspberry Compote recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
- Cake – Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
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