Ingredients
Raspberry Almond Muffins:
- 2 cups all-purpose flour
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1 Tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 large yolk, room temp
- 1 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup whole milk, room temp
- 1 cup sour cream, room temp
- 2 teaspoons pure vanilla extract
- 1 Tablespoon lemon thyme leaves, chopped (optional)
- zest of half a lemon
- 2 cups raspberries
Cream Cheese Frosting:
- 1/2 cup unsalted butter, room temp
- 8 oz cream cheese, softened
- pinch salt
- 1 teaspoon pure vanilla extract
- 2-3 cups sifted confectioners’ sugar (amount dependent on desired consistency)
Other Components:
- sliced blanched almonds, lightly toasted
- raspberry jam
Instructions
Raspberry Almond Muffins:
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tray with cupcake liners or grease a 12-cup muffin tin. Remove from the equation.
- Combine flour, almond flour, baking soda, baking powder, and salt in a large mixing basin. Whisk the eggs and yolk together in a separate basin. Combine the sugar, melted butter, milk, sour cream, and vanilla extract in a large mixing bowl. Lemon thyme leaves and lemon zest, if desired. Whisk everything together until it’s completely smooth.
- Pour the wet mixture into the big mixing bowl with the dry ingredients in three batches. Toss everything together until it’s well mixed. Fold in the raspberries gently. Fill muffin tins halfway with batter.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow 5-10 minutes for the muffins to cool in the pan before taking them to a wire rack to cool completely.
Cream Cheese Frosting:
- Cream butter and cream cheese together in the bowl of a stand mixer fitted with a paddle attachment until creamy. Season with salt and vanilla extract. Mix until everything is well blended. Sift in the confectioners’ sugar gradually. Mix until the mixture is smooth and the required consistency is reached.
Layer Cake Assembly:
- Place an 8-inch cake ring on a cake board that is slightly bigger. Place it on a sheet pan coated with parchment paper if you choose. To line the inside of the cake ring, cut a 3-inch wide acetate strip.
- Divide the raspberry muffin leftovers into three equal halves. Make the initial layer within the ring with one of the leftovers. Push the pieces together into a flat and equal layer with your palms, the bottom of a drinking glass, or a tamper.
- Over the cake, spread about 1/4 cup raspberry jam in a uniform layer.
- Over the raspberry jam layer, spread approximately a third of the cream cheese frosting.
- Place a second layer of cake scraps on top. For the first layer, repeat the procedure. Cover the remaining 1/3 of the cream cheese frosting with the third layer of cake. Serve with toasted sliced almonds as a garnish.
- Allow at least 1 hour for the cake to rest in the freezer. While the cake is still cool, gently remove the cake ring and peel off the acetate strip. Allow the cake to thaw in the refrigerator for a few hours before serving.
Source: The Little Epicurean
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