this cake is brought to you by:
- food network baking championship obsession
- current blackberry constant cravings
- moving denial = let’s make a cake
- homeschool moms have spring fever too
the last post, those delish dairy-free cafe mocha pots de creme, were another distraction from moving. i think i’ve recognized a theme in my life. along with the moving comes the denial of the moving and the baking of things there at the end as my little transition therapy. maybe it’s that i know i’ll be living in boxes for a bit, and i’ve gotta get all of the baking out of my system for a while. or maybe it’s my way of knowing all of my energy will be going to unpacking and decorating, so i do what i prefer for a bit before the work starts.
whatever the reasons, this cake is meeting all of those needs right now.
this grain-free cake is full of almond flavor thanks to a boost from amaretto, with a delicious density from the olive oil. love this cake. and it’s frosted with a buttery swiss meringue buttercream dotted with fresh blackberries. it’s a delightful nod to spring, but with a hefty cake that’s full of flavor and bite.
this one would be great for a shower, brunch, or just not wanting to face reality.
Grain-Free Almond Olive Oil Cake with Blackberry Buttercream
Yield 1 8-inch cake
For the Cake:
2 1/2 cups almond flour
1/2 cup arrowroot starch
3 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon xanthan gum
6 large eggs
1 1/2 cups sugar
1 1/2 cups olive oil
2 teaspoons vanilla paste or extract
1/3 cup amaretto
2 tablespoons orange zest
For Swiss Meringue Buttercream:
4 egg whites
1 cup sugar
3/4 pound butter, room temperature
1 teaspoon vanilla paste
1/2 cup coarsely chopped blackberries
To make Cake:
Preheat oven to 350°.
Prepare two 9-inch cake pans by spraying with cooking spray and lining the bottom of each pan with a round of parchment paper.
Combine almond flour, arrowroot, baking powder, salt, and xanthan gum; set aside.
Place eggs in a standing mixer and beat at medium speed until frothy. Add sugar to eggs and beat until mixture is pale yellow, about 5 minutes. While mixer is running, slowly pour in olive oil; beat until emulsified, or about 3-4 minutes. Add vanilla paste, amaretto, and orange zest; beat until just combined.
Slowly add almond flour mixture to egg mixture, beating until combined.
Evenly divide batter between both prepared cake pans.
Bake at 350° for 45 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to cool for 5 minutes in pan; turn cakes out onto a cooling rack, gently remove and discard parchment circle. Allow to cool completely.
To make Swiss Meringue Buttercream:
Combine egg whites and sugar in a clean bowl of the stand mixer. Beat to combine until just frothy. Heat bowl over a pot of boiling water until mixer is hot and no longer grainy to the touch. This indicate that the sugar has dissolved and that the eggs are a safe temperature.
Place bowl under stand mixer and beat with whisk attachment to stiff peaks. Add room temperature butter, about 2 tablespoons at a time, beating constantly. (Mixer may look like it breaks for a minute, but keep beating and it will smooth out) Add vanilla and blackberries, beating until just combined. Don't overbeat or mixture will turn too purple.
Place one cooled cake layer on a cake stand or turntable. Add half of buttercream to the top of the cake. Top with remaining cooled cake layer. Top with remaining half of buttercream. Use a spatula to even out buttercream on the sides. Leave sides unfrosted for a naked cake look or frost lightly for a semi-nude. Top with fresh blackberries. Chill or serve immediately.