Raspberry Almond Cake Recipe

Introduction

This Raspberry Almond Cake is a delightful treat combining the nutty flavor of almonds with fresh, juicy raspberries. Its moist texture and delicate taste make it perfect for gatherings or a simple afternoon indulgence.

Ingredients

• 180 g all-purpose flour
• 60 g almond flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 150 g granulated sugar
• 85 g butter (room temperature)
• 2 eggs (room temperature)
• 150 g sour cream (room temperature)
• 25 g vegetable oil (e.g., canola oil)
• 1 tsp vanilla extract
• ½ tsp almond extract
• 280 g fresh raspberries
• 40 g almond flakes
• Powdered sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 170ºC (340ºF) using a conventional setting. Prepare a 23 cm (9-inch) springform pan by lining it with parchment paper.
2. Step 2: Sift together the all-purpose flour, almond flour, baking powder, and salt in a bowl. Set aside.
3. Step 3: In a large bowl, use an electric hand mixer or stand mixer to cream the butter and granulated sugar on high speed for about 3 minutes until light and fluffy.
4. Step 4: Add the eggs one at a time, mixing on low speed after each addition until fully incorporated.
5. Step 5: Add half of the sifted dry ingredients to the batter on low speed, mixing just until combined.
6. Step 6: Pour in the sour cream, vegetable oil, almond extract, and vanilla extract. Mix gently until blended, then add the remaining dry ingredients and mix until combined.
7. Step 7: Use a rubber spatula to gently fold the batter, ensuring all ingredients are evenly incorporated without over-mixing.
8. Step 8: Transfer the batter to the prepared springform pan and spread evenly. Top the batter with fresh raspberries and sprinkle almond flakes evenly over the top. Bake for 45-50 minutes, or until a cake tester inserted in the center comes out clean.
9. Step 9: Cool the cake on a wire rack. After 10 minutes, carefully release and remove the springform pan. Allow the cake to cool completely, then dust with powdered sugar before serving.

Tips & Variations

• For a more intense almond flavor, toast the almond flakes lightly before sprinkling them on top.
• Frozen raspberries can be used if fresh are unavailable; just add them frozen and increase baking time slightly.
• Replace almond flour with hazelnut flour for a different nutty twist.
• Use gluten-free flour blends to make this cake gluten-free while keeping the almond flour.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving, allow the cake to come to room temperature or warm slightly in the oven for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. Add them to the batter frozen and consider baking for a few extra minutes to account for added moisture.

Is it necessary to use both almond flour and all-purpose flour?

Using both flours gives the cake a tender crumb with a distinct almond flavor. You can experiment with just all-purpose flour, but the texture and taste will change.

Raspberry Almond Cake Recipe

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★★★★★

4.9 from 133 reviews

• Author: Julian
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This Raspberry Almond Cake is a delightful and moist dessert combining the nutty flavor of almond flour and flakes with the fresh tartness of raspberries. Lightly scented with almond and vanilla extracts, it offers a perfect balance of sweet and tangy in every bite. Baked to golden perfection, this cake is ideal for serving at gatherings or as a special treat with afternoon tea.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 180 g all-purpose flour
• 60 g almond flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 150 g granulated sugar
• 85 g butter (room temperature)
• 2 eggs (room temperature)
• 150 g sour cream (room temperature)
• 25 g vegetable oil (e.g., canola oil)
• 1 tsp vanilla extract
• ½ tsp almond extract

Toppings

• 280 g fresh raspberries
• 40 g almond flakes
• Powdered sugar (for dusting)

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Instructions

1. Prepare the Oven and Pan: Preheat your conventional oven to 170ºC (340ºF). Line a 23 cm (9-inch) springform pan with parchment paper to prevent sticking.
2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer or stand mixer on high speed to cream the softened butter and granulated sugar for about 3 minutes until light and fluffy.
4. Add Eggs: Incorporate the eggs one at a time on low speed, mixing each until fully combined before adding the next.
5. Add Half of the Dry Ingredients: Gradually add half of the sifted dry ingredients into the wet mixture on low speed, mixing until just combined to avoid overmixing.
6. Mix in Wet Ingredients: Add the sour cream, vegetable oil, almond extract, and vanilla extract to the batter. Mix gently until just incorporated.
7. Add Remaining Dry Ingredients: Pour in the remaining dry ingredients and mix until combined, ensuring a smooth batter without overmixing.
8. Fold Batter: Using a rubber spatula, gently fold the batter to ensure all ingredients are evenly incorporated without deflating the mixture.
9. Assemble and Bake: Pour the batter into the prepared springform pan, leveling it evenly. Evenly distribute the fresh raspberries and almond flakes over the top. Bake in the preheated oven for 45-50 minutes or until a cake tester inserted in the center comes out clean.
10. Cool and Serve: Remove the cake from the oven and place it on a cooling rack. After about 10 minutes, carefully release and remove the springform pan sides. Let the cake cool completely before dusting with powdered sugar and serving.

Notes

• Ensure all wet ingredients are at room temperature for best batter consistency.
• Gently fold rather than vigorously mix when combining ingredients to keep the cake light and airy.
• Check the cake after 45 minutes to avoid overbaking; use a toothpick or cake tester to ensure doneness.
• Fresh raspberries can be substituted with frozen raspberries, but avoid thawing them before placing on the batter to prevent excess moisture.
• Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• For a nut-free variation, omit almond flour and almond extract and replace almond flakes with extra raspberries.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Raspberry almond cake, almond flour cake, berry cake, nutty dessert, homemade cake, springform cake