Recipe courtesy of “Inspired by Life”
- Raspberry Almond Muffins:
- 2 cups all-purpose flour
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 large yolk, room temperature
- 1 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup whole milk, room temperature
- 1 cup sour cream, room temperature
- 2 tsp vanilla extract
- 1 Tbsp lemon thyme leaves, chopped, optional ( I did not have these)
- zest of half a lemon (forgot to use lemon zest)
- 2 cups raspberries (used strawberries instead)
Cream Cheese Frosting:
- 1/2 cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- pinch of salt
- 1 tsp vanilla extract
- 2-3 cups sifted confectioners’ sugar, amount depending on desired consistency
- sliced blanched almonds, lightly toasted
- raspberry jam (IKEA’s lingonberry jam is all I had on hand)
Raspberry Almond Muffins:
- Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line with cupcake liners. Set aside.
- In a large bowl, whisk together flour, almond flour, baking soda, baking powder, and salt. In another bowl, whisk eggs and yolk. Add in sugar, melted butter, milk, sour cream, and vanilla extract. Whisk until fully combined.
- In three additions, pour wet mixture into large bowl with the dry ingredients. Fold together until combined. Gently fold in raspberries. Divide batter into prepared muffin tin.
- Bake for 30-35 minutes until muffins are golden in color and a toothpick inserted in center of muffin comes out clean. Let cool in pan for 5-10 minutes before removing and allow muffins to cool on wire rack.
Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Add salt and vanilla. Mix until combined. Slowly add sifted confectioners’ sugar. Mix until smooth and desired consistency is achieved.
Layer Cake Assembly:
- Take an 8-inch cake ring and place on a slightly larger cake board. Alternatively, place it on a sheet pan lined with parchment paper. Cut a 3-inch wide acetate strip to line the inside of the cake ring.
- Take the raspberry muffin scraps and divide it into three equal parts. Take one part of the scraps and make the first layer inside the ring. Use the palm of your hands, the bottom of a drinking glass, or a tamper to push the scraps together into a flat and even layer.
- Spread about 1/4 cup of raspberry jam in an even layer over the cake.
- Spread about 1/3 of cream cheese frosting over the raspberry jam layer.
- Add another layer of cake scraps. Repeat the process for the first layer. Add the third layer of cake and cover with the remaining 1/3 of cream cheese frosting. Garnish with toasted sliced almonds.
- Let cake rest in freezer for at least 1 hour. Gently remove cake ring and gently peel off the acetate strip while cake cold. Let cake defrost in fridge for a couple of hours before serving.