Almond Raspberry Cake Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This Almond Raspberry Cake is a delightful dessert that combines the nutty flavor of almonds with the tartness of fresh raspberries. It’s perfect for special occasions or as a sweet treat to enjoy with your afternoon tea.

The recipe is simple and requires basic baking techniques. You can easily pair this cake with a savory chicken recipe for a complete meal experience.

Delicious Almond Raspberry Cake

This cake features a moist almond-flavored base studded with juicy raspberries, topped with a light almond glaze. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 cup almond flour
1 cup all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/2 cup powdered sugar for glaze
2 tablespoons almond milk or water for glaze

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients: In a bowl, combine almond flour, all-purpose flour, baking powder, and salt.
Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Gently fold in the fresh raspberries.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Glaze: While the cake is baking, whisk together powdered sugar and almond milk until smooth.
Cool and Glaze: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, drizzle the almond glaze over the top.