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Raspberry Almond Buttermilk Cake

 
One serving costs about $4.08 One serving costs about $4.08

$4.08 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:20%

Spoonacular Score: 20%

 

Raspberry Almond Buttermilk Cake might be just the dessert you are searching for. This recipe serves 1 and costs $4.08 per serving. One portion of this dish contains about 33g of protein, 71g of fat, and a total of 1213 calories. Head to the store and pick up egg, butter, almond extract, and a few other things to make it today. 2 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 71%, this dish is good. If you like this recipe, take a look at these similar recipes: Raspberry Buttermilk Cake, Raspberry Buttermilk Cake, and Buttermilk Peach-Almond Cake.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup whole wheat pastry flour
whole wheat pastry flour
0.5 tsps
0.5 tsps baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
0.25 tsps
0.25 tsps salt
salt
0.5 stick
0.5 stick butter
butter
0.67 Tbsps
0.67 Tbsps sugar
sugar
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
0.5 tsps
0.5 tsps almond extract
almond extract
1
1  egg
egg
0.5 cup
0.5 cup buttermilk
buttermilk
1 cup
1 cup /fresh raspberries
/fresh raspberries
0.25 cup
0.25 cup blanched almond slivers
blanched almond slivers
some
some adapted from smitten kitchen
adapted from smitten kitchen
some
some adapted from smitten kitchen
adapted from smitten kitchen
1 cup whole wheat pastry flour
1 cup
whole wheat pastry flour
0.5 tsps baking powder
0.5 tsps
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
0.25 tsps salt
0.25 tsps
salt
0.5 stick butter
0.5 stick
butter
0.67 Tbsps sugar
0.67 Tbsps
sugar
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
0.5 tsps almond extract
0.5 tsps
almond extract
1  egg
1
egg
0.5 cup buttermilk
0.5 cup
buttermilk
1 cup /fresh raspberries
1 cup
/fresh raspberries
0.25 cup blanched almond slivers
0.25 cup
blanched almond slivers
some adapted from smitten kitchen
some
adapted from smitten kitchen
some adapted from smitten kitchen
some
adapted from smitten kitchen

Equipment

wire rack
wire rack
hand mixer
hand mixer
oven
oven
cake form
cake form
spatula
spatula
knife
knife
bowl
bowl
wire rack
wire rack
hand mixer
hand mixer
oven
oven
cake form
cake form
spatula
spatula
knife
knife
bowl
bowl


Instructions

Preheat the oven to 400F and place a rack in the middle. Grease a round 8 or 9 cake pan and keep aside. Sift the flour, baking soda, baking powder and salt. In a bowl, beat together the butter and sugar with a hand mixer till its all fluffy. Add the egg, beat it in and then the vanilla and almond extract and beat just once more. Now mix in the buttermilk and the flour mix alternately to this, starting and ending with the flour mix. Mix with a spatula until just about combined. Add the almond slivers as well and mix once more. Now spoon the batter to the greased pan and spread it evenly. Layer the batter evenly with the raspberries and sprinkle the sugar on top. Bake for 25 mins or so until a knife when inserted comes out clean. Cool in the pan for a few minutes and invert on to a cooling rack. Slice and enjoy with your tea!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.08
Ingredient
1 cup whole wheat pastry flour
½ teaspoons baking powder
½ sticks butter
⅔ tablespoons sugar
½ teaspoons vanilla extract
½ teaspoons almond extract
1 egg
½ cups buttermilk
1 cup /fresh raspberries
¼ cups blanched almond slivers
Price
$0.29
$0.01
$0.48
$0.01
$0.15
$0.36
$0.24
$0.24
$1.80
$0.48
$4.08

Nutritional Information

Quickview
1212 Calories
32g Protein
71g Total Fat
121g Carbs
37% Health Score
Limit These
Calories
1212k
61%

Fat
71g
110%

  Saturated Fat
34g
214%

Carbohydrates
121g
41%

  Sugar
21g
24%

Cholesterol
298mg
99%

Sodium
1896mg
82%

Alcohol
1g
8%

Get Enough Of These
Protein
32g
66%

Manganese
6mg
316%

Selenium
94µg
134%

Fiber
24g
96%

Phosphorus
839mg
84%

Vitamin E
10mg
71%

Magnesium
283mg
71%

Vitamin B2
0.98mg
58%

Vitamin B1
0.77mg
52%

Copper
0.94mg
47%

Calcium
438mg
44%

Iron
7mg
40%

Vitamin B3
7mg
39%

Vitamin C
31mg
38%

Vitamin A
1898IU
38%

Zinc
5mg
37%

Vitamin B6
0.71mg
36%

Potassium
1057mg
30%

Folate
118µg
30%

Vitamin B5
2mg
24%

Vitamin B12
1µg
17%

Vitamin D
2µg
16%

Vitamin K
16µg
15%

covered percent of daily need

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