Almond cake with Guave Peach Buttercream

Almond Cake with Guava Peach Buttercream and Raspberry Cream filling

Almond Cake Low carb

Almond Cake Guave Peach Buttercream

So there’s a title for you!… I know it’s a bit of a mouthful, but I had to make sure you knew what’s in it straight away. And hopefully you’ll think, oh my goodness I need to check this out. ‘Cause believe me YOU DO!

Aaaaaand………..IT’S LOW CARB!!!!!!!

It’s my birthday today and I wanted something different, actually that’s not all together true, I wanted all sorts of things, cake, cheese cake, red velvet, brownies, ice cream! So you can imagine my dilemma trying to pick something.

Aaargh, the stress…..No just kidding I feel really blessed to be able to make what ever I want without having to go to a store and buy something gross full of God knows what. YUK, the thought, and I love a good challenge by creating something new.

Anyhoe, I came up with this cake  because I wanted it to be Low Carb, so immediately I thought Almonds. In Spain where I grew up they have these amazing Bizcochos de Almendras available at practically every bakery shop. They sell it by weight, which I think is a brilliant idea. They have large rectangles displayed on the counter and you just order a piece of which ever size you need, so that’s what I had in mind, that flavour.

Then when I was at the store buying the ingredients, I came across frozen Guave pulp, I think I may have squeaked out loud, I couldn’t believe it, how exciting. Yes the filling was definitely going to involve Guava.

Have I got your attention???

You’ve got to admit though,  it’s a cool idea right?

You’ll need two times the recipe for the Swiss Merengue Buttercream, divided in 1 , 1/2 and 1/2

I used two recipes for the Almond Cake since I wanted a tall cake. This recipe is for one 20 cm / 8″ cake.

Have all the ingredients at room temperature!

Almond Cake Low carb

Almond Cake Low carb

 

Serves about 25 – 30

Gluten free  ✔

Ref. sugar free  ✔

Low Carb ✔


INGREDIENTS:

Ingredients almond cake

  • 2 1/2 C. Almond flour*
  • 1/4 C. Protein powder
  • 1/4 C. coconut flour
  • 2 tsp. (gluten free) baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 C. Butter
  • 1 C. Xylitol or sugar of choice
  • 5 large eggs
  • 2 tsp. vanilla extract
  • 1/4  tsp almond extract
  • 1/2 C plain yoghurt
  • 1/2 C Almond milk

 

Almond Cake Guave Peach Buttercream

Almond Cake Guave Peach Buttercream

Guave Peach Buttercream

  • 1  recipe for  Swiss Merengue Buttercream
  • 1/4 cup Peach Puree
  • 1 tsp. instant gelatin powder
  • 4 oz. Guava pulp (from frozen)
  • 5 drops yellow food coloring
  • 2 drops red food coloring
Raspberry Buttercream
  • 1/2 recipe Swiss Meringue Buttercream
  • 1 cup fresh Raspberries

Pink Buttercream

  • 1/2 recipe Swiss Meringue Buttercream
  • a few drops pink food coloring
 Swiss Meringue Butter Cream
  • 5 large egg whites
  • 1  C.  sugar
  • 2 C. butter at room temperature cut into little blocks of about a tablespoon.
  • 2 tsp. pure vanilla extract

Method:

Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler.
Whisk constantly until the  sugar has dissolved and reached 160°F on a thermometer, about 15 minutes. Test this by picking some between your thumb and index finger if you don’t have a thermometer, there should be no sugar grains.  Put mixing bowl on the mixer and using the whisk attachment start mixing until mixture cools to room temperature. Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes. Now add your butter, 2 tablespoons at a time.Beating on medium until each addition of butter is added.
Now add your vanilla. Remove the whisk attachment and replace it with your paddle attachment.
Mix with for 2 minutes on low speed working out all the air bubbles.
Almond Cake Guave Peach Buttercream
Almond Cake Guave Peach Buttercream

Instructions

Preheat oven to 160° C / 310° F

Line a 20 cm / 8″ cake tin with parchment paper and grease the sides very well, dust with almond flour.

  1. First we’ll make the peach puree, blend 1/2 can peaches without the juice until you have 1/4 cup. Add the gelatin powder and set aside.
  2. In a medium bowl, whisk together the almond flour, coconut flour,  protein powder, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs, almond extract and vanilla extract. Beat in the almond flour mixture and then beat in the yoghurt and almond milk until well combined.
  4. Transfer the batter to the prepared baking pan and smooth the top. Bake 45 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.
  5. Remove from oven and transfer to a rack. Let cool in the tin for ten minutes before removing.
  6. Let cool for a few hours before frosting with the buttercream.
  7. Have your Swiss meringue buttercream divided like mentioned above. For the Guava peach, add the purees to the buttercream mixing while you do, and also add the food coloring.
  8. To frost, cut each cake in half. The bottom layer will be plain buttercream, spread a thick layer over the cake and top with half the raspberries, top with a cake layer. Now spread a thick layer of guava peach buttercream over the cake and top with another layer of cake. One last layer of buttercream and top of with the remaining raspberries and place the final cake layer on top.
  9. Frost the entire cake with the remaining guava peach buttercream, reserving about  a cup for the rosettes on top.
  10. Place the pink buttercream at intervals all around the cake to create an uneven orange and pink hue.
  11. For the rosettes place orange buttercream to one side of your piping bag and the pink buttercream to the other side. Use a large tip star to create beautiful rosettes on top.
  12. Decorate the cake with lots of flowers and some pink glitter.
  • NOTE: I have used two different types of almond flour. One ground with the skin on (the darker layer) and one without  to test the difference. I like the darker one better because it has more bite. The lighter texture is more cake like. So choose which ever one you prefer, they both work.

Enjoy!

Myra XO

Almond Cake Guave Peach Buttercream

Almond Cake Guave Peach Buttercream

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

20 thoughts on “Almond Cake with Guava Peach Buttercream and Raspberry Cream filling

  1. Fun Fun Cook says:

    Happy birthday, Myra! I love your cake very much. It’s absolutely delicious and beautiful. Mine was on 18th March. I wish I’d had one like yours.

    • The Cooking spoon says:

      Thank you so much Caroline. You too happy belated birthday, just one day apart how funny. We could have shared the cake had we been neighbors, 🌸☺

    • The Cooking spoon says:

      Haha, too bad we don’t live close by I would totally bake you a cake. When’s your Birthday?

  2. Tracey O'Brien says:

    Hope you had a fab birthday, Myra. I can’t believe how incredible this cake is or how perfect you got the layers. By the way, I nominated you for the Real Neat Blog Award. No pressure – I know there isn’t always time to accept awards but I do love your blog. Here’s the link: https://traceyobrienblog.com

  3. Christina Nifong says:

    This is incredible! Even if it tasted terrible (which I’m sure it doesn’t!), it is just so beautiful. Happy Birthday! So glad you decided to make this and to share with all of us!

    • The Cooking spoon says:

      Thank you so much Christina for stopping by and your sweet comment. Always a pleasure to share 😊

Comments are closed.