Description
Raspberry Almond Cake is a moist and tender dessert bursting with fresh raspberries and nutty almond flavor. Perfect for tea time or family gatherings, this easy-to-make cake is topped with a sweet almond glaze and toasted almonds for the perfect finishing touch.
Ingredients
Scale
- 1½ cups almond flour
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- ¼ cup sliced almonds, toasted
- ½ cup powdered sugar (for glaze)
- 1–2 tbsp milk or cream (for glaze)
- ¼ tsp almond extract (for glaze)
Instructions
- Preheat oven to 175°C (350°F). Grease and line an 8-inch cake pan.
- Whisk almond flour, all-purpose flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar until light and fluffy. Add eggs one at a time. Stir in almond and vanilla extracts.
- Fold dry ingredients into wet mixture. Gently fold in raspberries and half the almonds.
- Pour batter into pan and smooth top. Bake 35–40 min, until a toothpick comes out clean.
- Cool 10 min, transfer to wire rack. Mix glaze ingredients and drizzle on cake. Sprinkle remaining almonds.
Notes
Toast almonds to enhance flavor. Fold raspberries gently. Cake can be stored at room temperature, refrigerated, or frozen. Glaze adds sweetness and shine.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg