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Raspberry Almond Cake

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A moist and flavorful cake featuring a tender almond base, studded with juicy raspberries, perfect for dessert or afternoon tea.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh raspberries
  • 1/4 cup sliced almonds
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then add the almond extract and vanilla extract.
  4. In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Gently press the raspberries into the top of the batter and sprinkle with sliced almonds.
  8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

  • Use frozen raspberries if fresh are unavailable; do not thaw before adding to batter.
  • Store the cake in an airtight container at room temperature for up to 3 days.
  • Serve with a dollop of whipped cream or vanilla ice cream for added indulgence.

Nutrition

Keywords: raspberry almond cake, almond flour cake, raspberry dessert, gluten-free option, tea cake

Find it online: https://zesticook.com/raspberry-almond-cake/