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Bayou Saint Cake's Almond Cake with Prune-Raspberry Butter
Ingredients
  • subheading: FOR THE ALMOND CAKE:
  • 2¼ cups/270 grams all-purpose flour
  • ¾ cup/90 grams almond flour
  • 1¾ cups/350 grams granulated sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs
  • ¾ cup/160 grams olive oil
  • 1 cup/240 grams milk
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ¼ cup/56 grams lemon juice
  • subheading: FOR THE PRUNE-RASPBERRY BUTTER:
  • 1 cup/160 grams California prunes
  • 1 cup/100 grams raspberries
  • ½ cup/100 grams sugar
  • ½ cup/118 grams water
  • Juice of 1 lemon
  • subheading: FOR THE TANGY WHIPPED CREAM CHEESE TOPPING:
  • 4 ounces/113 grams cream cheese, softened
  • ½ cup/100 grams confectioners sugar
  • Hefty pinch of salt
  • ¾ cup/180 grams heavy cream
  • ¼ cup/60 grams labneh (preferable) or full-fat yogurt
  • Edible flower petals, for decoration
  • Raspberries, for decoration
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