Raspberry Almond Cake

Introduction

Raspberry Almond Cake is a delightful combination of tart raspberries and nutty almonds, creating a rich, moist cake that’s perfect for any occasion. The ground almonds add a delicate texture, while the fresh raspberries provide bursts of juicy sweetness in every bite.

I first made this cake when I wanted something elegant yet simple for a weekend brunch, and it quickly became a favorite. The balance of flavors is just right—slightly sweet, slightly tangy, and wonderfully nutty. A dusting of powdered sugar or a drizzle of almond glaze takes it to the next level, making it as beautiful as it is delicious.

Whether served as a dessert, an afternoon treat, or a celebratory cake, this recipe is sure to impress. It’s the kind of cake that feels special yet effortless, perfect for sharing with family and friends.

Perfect for:

• Afternoon tea
• Special occasions
• Summer gatherings
• Brunch
• Almond and berry lovers

Why You’ll Love This Raspberry Almond Cake

Here’s why Raspberry Almond Cake will become one of your favorites:

• Moist and Tender Texture: The combination of almond flour and butter ensures a soft, moist crumb.
• Bursting with Raspberry Flavor: Fresh raspberries add natural sweetness and tartness, making each bite refreshing.
• Nutty and Fragrant: Almond extract enhances the nutty aroma, giving the cake an irresistible depth of flavor.
• Simple Yet Elegant: This cake is easy to make but looks and tastes like a bakery-quality dessert.
• Naturally Gluten-Free Option: By using only almond flour, this cake can easily be made gluten-free.

Preparation and Cooking Time

• Total Time: 1 hour 10 minutes
• Preparation Time: 20 minutes
• Cooking Time: 45-50 minutes
• Servings: 8-10 slices
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Protein: 6g, Carbs: 28g, Fat: 15g

Ingredients

Gather these ingredients to make Raspberry Almond Cake:

• 1 ½ cups almond flour
• ½ cup all-purpose flour (or substitute with more almond flour for gluten-free)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup milk (or almond milk for a dairy-free option)
• 1 cup fresh raspberries
• ¼ cup sliced almonds (for topping)
• 2 tablespoons powdered sugar (for garnish, optional)

Ingredient Highlights

• Almond Flour: Provides a moist, tender crumb and enhances the nutty flavor.
• Raspberries: Fresh raspberries add natural sweetness and a slightly tart contrast.
• Almond Extract: A little goes a long way in boosting the almond flavor.
• Butter: Adds richness and ensures a soft texture.

Step-by-Step Instructions

Prepare the Cake Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla and almond extracts.
5. Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Fold in the Raspberries: Gently fold in the raspberries, being careful not to crush them.

Bake the Cake:

7. Transfer to the Pan: Pour the batter into the prepared cake pan, spreading it evenly.
8. Add Toppings: Sprinkle the sliced almonds over the top of the batter.
9. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How to Serve Raspberry Almond Cake

Raspberry Almond Cake is versatile and can be served in many ways:

• With Whipped Cream: A dollop of whipped cream complements the tartness of the raspberries.
• Dusting of Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance.
• With a Side of Ice Cream: Vanilla or almond-flavored ice cream pairs beautifully with this cake.
• As a Brunch Treat: Serve with coffee or tea for a delightful morning indulgence.

Additional Tips for Raspberry Almond Cake

Here are some tips to ensure your Raspberry Almond Cake turns out perfectly:

• Use fresh raspberries: For the best flavor and texture, fresh raspberries work better than frozen. However, if using frozen, be sure to thaw and drain them before adding to the batter.
• Toast the almonds: Lightly toasting the almond slices or chopped almonds brings out their natural sweetness and adds a deeper flavor to the cake.
• Sift dry ingredients: To prevent lumps and ensure an even texture, sift the flour, baking powder, and any other dry ingredients together before adding them to the wet mixture.
• Room temperature ingredients: Ensure that your eggs, butter, and any dairy (like milk or cream) are at room temperature to allow for better mixing and a smoother batter.
• Don’t overmix the batter: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
• Add almond extract: For an extra boost of almond flavor, a few drops of almond extract can enhance the nutty aroma and taste.
• Check the cake early: Oven temperatures vary, so check your cake 5–10 minutes before the suggested baking time. A toothpick should come out clean when inserted into the center.
• Gently fold in the raspberries: To avoid crushing the raspberries, gently fold them into the batter at the end of mixing.
• Cool completely before serving: Let the cake cool completely before serving to ensure it slices properly and the flavors have time to meld.
• Dust with powdered sugar: For a simple and elegant finish, lightly dust the top of the cooled cake with powdered sugar just before serving.

Recipe Variations for Raspberry Almond Cake

Here are 10 variations you can try for Raspberry Almond Cake:

• Lemon Raspberry Almond Cake: Add the zest of one lemon for a bright citrus twist.
• Chocolate Raspberry Almond Cake: Fold in ½ cup of mini chocolate chips for a rich chocolatey touch.
• Raspberry Almond Loaf: Bake the batter in a loaf pan for an easy-to-slice version.
• Honey Almond Raspberry Cake: Replace half of the sugar with honey for a natural sweetness.
• Raspberry Almond Muffins: Divide the batter into muffin tins for individual servings.
• Dairy-Free Raspberry Almond Cake: Use dairy-free butter and almond milk to make it completely dairy-free.
• Raspberry Almond Bundt Cake: Bake in a bundt pan and drizzle with an almond glaze.
• Raspberry Pistachio Cake: Swap the sliced almonds for chopped pistachios for a unique flavor combination.
• Raspberry Almond Tart: Turn this into a tart by using a shortbread crust as a base.
• Vegan Raspberry Almond Cake: Replace eggs with flax eggs and butter with a vegan alternative.

Freezing and Storage for Raspberry Almond Cake

• Freezing: Wrap slices in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.
• Storage: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.

Special Equipment for Raspberry Almond Cake

Here are some special equipment items to make preparing your Raspberry Almond Cake easier:

• Springform Pan – Helps release the cake easily without damaging its delicate texture
• .Electric Mixer – Useful for creaming butter and sugar or whipping eggs for a fluffy texture.
• Food Processor – Helps grind almonds into fine almond flour if making from scratch.
• Sifter – Ensures dry ingredients like flour and almond meal are lump-free for a smooth batter.
• Offset Spatula – Spreads batter evenly in the pan and smooths frosting, if used.
• Piping Bag – If decorating with almond buttercream or raspberry glaze.
• Fine Mesh Strainer – Strains raspberry puree to remove seeds for a smooth sauce or filling.
• Cake Tester or Toothpick – Checks for doneness without damaging the cake too much.
• Cooling Rack – Allows the cake to cool evenly and prevents soggy bottoms.
• Pastry Brush – Useful for brushing an almond syrup or glaze onto the cake for extra moisture.

Frequently Asked Questions for Raspberry Almond Cake

1. Can I use frozen raspberries?
   Yes, but add them directly to the batter without thawing to prevent excess moisture.
2. Can I make this cake gluten-free?
   Yes, simply replace the all-purpose flour with more almond flour or a gluten-free flour blend.
3. How do I prevent raspberries from sinking?
   Toss the raspberries in a little flour before folding them into the batter to help distribute them evenly.
4. Can I use a different fruit?
   Yes, blueberries, blackberries, or chopped strawberries work well in place of raspberries.
5. How do I store leftovers?
   Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Print

Conclusion

Raspberry Almond Cake is a simple yet elegant dessert that perfectly balances nutty and fruity flavors. With its moist texture, rich almond aroma, and bursts of raspberry, this cake is an irresistible treat for any occasion. Whether you enjoy it as a brunch cake, afternoon snack, or special dessert, it’s sure to impress and satisfy.

This recipe is as easy to make as it is delicious, making it perfect for casual gatherings or more festive celebrations. Whether you’re sharing it with family and friends or savoring a slice with a cup of tea, this raspberry almond cake is a delightful treat you’ll want to bake again and again.

I’d love to see how your Raspberry Almond Cake turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy baking!