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Raspberry Almond Buttermilk Cake

 
One serving costs about $4.16 One serving costs about $4.16

$4.16 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:70%

Spoonacular Score: 70%

 

If you want to add more lacto ovo vegetarian recipes to your recipe box, Raspberry Almond Buttermilk Cake might be a recipe you should try. One portion of this dish contains approximately 33g of protein, 72g of fat, and a total of 1215 calories. For $4.16 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 1. 2 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you have adapted from smitten kitchen, buttermilk, baking powder, and a few other ingredients on hand, you can make it. Only a few people really liked this dessert. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is pretty good. Similar recipes include Raspberry Buttermilk Cake, Buttermilk Peach-Almond Cake, and Almond Buttermilk Cake With Cherries.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. 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. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

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 raspberry
raspberry
0.25 cup
0.25 cup blanched almond flour
blanched almond flour
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 raspberry
1 cup
raspberry
0.25 cup blanched almond flour
0.25 cup
blanched almond flour
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: $4.15
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 raspberry
¼ cups blanched almond flour
Price
$0.29
$0.01
$0.48
$0.01
$0.15
$0.36
$0.24
$0.24
$1.80
$0.56
$4.15

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You can make your own almond flour/meal by grinding whole almonds or blanched almonds in a food processor. Just be careful not to grind them too long or you'll end up with almond butter (though worse things have happened!).

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
1215k Calories
33g Protein
71g Total Fat
122g Carbs
30% Health Score
Limit These
Calories
1215k
61%

Fat
71g
110%

  Saturated Fat
34g
214%

Carbohydrates
122g
41%

  Sugar
21g
24%

Cholesterol
298mg
99%

Sodium
1726mg
75%

Alcohol
1g
8%

Get Enough Of These
Protein
33g
66%

Manganese
5mg
286%

Selenium
92µg
133%

Fiber
23g
95%

Phosphorus
803mg
80%

Magnesium
210mg
53%

Vitamin B1
0.72mg
48%

Iron
7mg
40%

Vitamin B2
0.68mg
40%

Calcium
393mg
39%

Vitamin C
31mg
38%

Vitamin A
1897IU
38%

Vitamin B3
6mg
34%

Vitamin B6
0.68mg
34%

Copper
0.67mg
33%

Zinc
4mg
31%

Potassium
1061mg
30%

Folate
106µg
27%

Vitamin E
3mg
25%

Vitamin B5
2mg
23%

Vitamin D
3µg
22%

Vitamin B12
1µg
17%

Vitamin K
16µg
15%

covered percent of daily need

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