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!
Serves about 25 – 30
Gluten free ✔
Ref. sugar free ✔
Low Carb ✔
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
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
- 1/2 recipe Swiss Meringue Buttercream
- 1 cup fresh Raspberries
- 1/2 recipe Swiss Meringue Buttercream
- a few drops pink food coloring
- 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
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.
- 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.
- In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, baking soda and salt. Set aside.
- 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.
- 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.
- Remove from oven and transfer to a rack. Let cool in the tin for ten minutes before removing.
- Let cool for a few hours before frosting with the buttercream.
- 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.
- 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.
- Frost the entire cake with the remaining guava peach buttercream, reserving about a cup for the rosettes on top.
- Place the pink buttercream at intervals all around the cake to create an uneven orange and pink hue.
- 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.
- 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.
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. ♥