Pies and tacos
all-purpose flour baking powder baking soda salt unsalted butter vegetable oil granulated sugar large eggs vanilla extract almond extract almond flour buttermilk
Beat the butter with oil and sugar. Using oil and butter you get the best of both worlds because the cake will taste delicious and have a moist texture. Add the eggs and extracts.
Add the flour mixture and buttermilk, alternating, until a smooth batter is formed.
Divide the batter between the cake pans, you will need 4 6-inch pans, or 2 8-inch pans
Bake the cake layers in the pre-heated 350ºF oven for 20 to 25 minutes.
Mix cream cheese, butter, powdered sugar, vanilla extract, a dash of almond extract, and heavy cream.
Bring raspberries, sugar and lemon juice to a boil, and cook until the raspberries have dissolved. Dissolve cornstarch in water and add it to the pan. Cook until the jam is thick.
Place a cake layer on a plate and brush a bit of simple syrup on top, pipe a circle of frosting around the edges of the first cake layer, fill it with jam. Repeat the process.