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Servings: 12 portions
- 1/2 cup whole-wheat pastry flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup whole almonds
- 2 tablespoons low-fat milk
- 2 tablespoons canola oil
- 1/2 teaspoon almond extract
- 4 large eggs, at room temperature, separated
- 3/4 cup brown sugar, divided
- 2/3 cup raspberry jam
- 1 tablespoon confectioners' sugar, for garnish
- 1/2 pint (about 1 1/4 cups) fresh raspberries, for garnish
To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray with flour (see Tip); alternatively, coat the pans with regular cooking spray, line them with parchment paper and spray the paper.
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a small bowl. Set aside.
Place almonds in a food processor and process until finely ground. Add milk, oil and almond extract and pulse to combine.
Beat egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.
Beat egg yolks and the remaining 1/2 cup sugar in a large bowl on medium speed until pale yellow and doubled in volume, 3 to 5 minutes.
Gently stir the almond mixture into the egg-yolk mixture with a rubber spatula. Add the flour mixture; gently stir until just incorporated. Stir about 1 cup of the whites into the batter until combined. Gently fold the remaining whites into the batter, using long, even strokes, until just incorporated and no white streaks remain. Divide the batter between the prepared pans; spread it to the edges and gently rap the pans against the counter once or twice to settle the batter.
Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached, 18 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes more.
To assemble cake: Place one layer, top-side down, on a serving plate; spread raspberry jam over it. Cover it with the second layer, top-side down. Sift confectioners' sugar over the cake. Decorate with raspberries, if desired.
Sources: Eating Well and FoodNetwork
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a small bowl. Set aside.
Place almonds in a food processor and process until finely ground. Add milk, oil and almond extract and pulse to combine.
Beat egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.
Beat egg yolks and the remaining 1/2 cup sugar in a large bowl on medium speed until pale yellow and doubled in volume, 3 to 5 minutes.
Gently stir the almond mixture into the egg-yolk mixture with a rubber spatula. Add the flour mixture; gently stir until just incorporated. Stir about 1 cup of the whites into the batter until combined. Gently fold the remaining whites into the batter, using long, even strokes, until just incorporated and no white streaks remain. Divide the batter between the prepared pans; spread it to the edges and gently rap the pans against the counter once or twice to settle the batter.
Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached, 18 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes more.
To assemble cake: Place one layer, top-side down, on a serving plate; spread raspberry jam over it. Cover it with the second layer, top-side down. Sift confectioners' sugar over the cake. Decorate with raspberries, if desired.
Sources: Eating Well and FoodNetwork
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