Almond, Raspberry, and Lemon Cake
Two almond Victoria sponge cakes are sliced in half and layered with a tart raspberry chia seed jam and a sweet and tangy lemon cream cheese frosting for a cake that is light, fresh, and delicious.
Cook Time
20-25minutes
Cook Time
20-25minutes
Ingredients
Almond Victoria Sponge Cakes
Raspberry Chia Seed Jam
Lemon Cream Cheese Frosting
Instructions
Almond Victoria Sponge Cakes
  1. Weigh your eggs in the shells and set aside. Use this weight to measure out your granulated sugar and flours. Set aside. Crack the eggs into a measuring cup and add in the vanilla extract and the almond extract; set aside. Whisk together the self rising flour, almond flour, and salt; set aside.
  2. Grease and line the bottom of 2 8″ cake pans. Set aside. Fix an oven rack in the center of the oven and preheat to 350°F.
  3. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream together the butter and sugar on medium-high until light and fluffy, about 3-5 minutes. Scrape down the sides with a rubber spatula.
  4. Turn the mixer on low and add the eggs, one at a time, mixing until completely combined. Scrape down the sides of the bowl between each egg.
  5. Remove the bowl from the stand mixer (or set down your hand mixer) and sift about 1/3 of the dry ingredients into the bowl. Using a rubber spatula, gently fold the flour mixture into the batter making sure to circle around the bowl and then pull through the center. Gently fold in 1 Tbsp of milk and repeat the sifting and folding process with the second 1/3 of the dry ingredients. Depending on how dry your batter looks, add another 1/2-1 Tbsp of milk. Fold in the final 1/3 of the dry ingredients until just combined. You should be left with a batter that drops off the spatula with a slight shake.
  6. Divide the batter evenly between the prepared cake tins and bake for 20-25 minutes until the top of the cake springs back to the touch or a toothpick entered into the center comes out clean. Allow to cool in the pans for 10-15 minutes before turning out the cakes and transferring to a cooling rack.
Raspberry Chia Seed Jam
  1. While the cake is cooling, prepare the jam: In a medium saucepan, stir together the mashed raspberries, sugar, lemon zest, and lemon juice. Place the pan on the stove at a medium-high heat and bring to a full boil for about a minute, stirring constantly. Reduce the heat to medium/low and allow to bubble and thicken, stirring occasionally. As the jam thickens, the bubbles will get smaller. Stir in 1 Tbsp of chia seeds. If using a candy thermometer, allow the mixture to bubble until it reaches 220°F. If not using a thermometer, coat the back of a spoon with the jam–if you can run finger through it and a clear path is left, the jam is ready to remove from the heat.
  2. Pour the jam into a bowl or a glass container and allow to cool and set.
Lemon Cream Cheese Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter and cream cheese until fluffy and fully combined–about 5 minutes on high. Add in the powdered sugar, 1 cup at a time, and mix on low until smooth and combined. Use a rubber spatula to scrape down any butter or cream cheese that stick to the side. Stir in the lemon zest. If using it, stir in the meringue powder. Mix on high for about 1 minute so that everything comes together.
Assemble the Cake
  1. Using a serrated knife or a cake leveler, cut the two almond sponges in half. Take one of the bottoms halves and layer it up with 1/4 of the frosting, spreading it to the edge. Spread one third of the jam over the frosting and add the next layer of cake. Repeat the process until you add the fourth layer. Spread the frosting evenly over the top layer, serve, and enjoy!
Recipe Notes

* The meringue powder is optional, but if you want to make sure your cream cheese frosting is on the firmer side and keeps from melting, I highly recommend using it. The meringue powder helps to stiffen the frosting so that you can assemble your cake and not worry about it melting! ** The chia seeds help the jam set up rather than depending on pectin or corn starch. If you find that it has jelled a bit too much before layering the cake together, give it a vigorous stir to help loosen it back up a bit and make it spreadable. *** This cake is best when served the same day or the day after. Store sliced cake in an airtight container with a piece of wax paper covering any exposed interior.

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