Almond Raspberry Cake (Printable Version)

Moist cake with ground almonds and fresh raspberries, ready in one hour.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1 cup ground almonds (almond meal)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup whole milk

→ Fruit & Topping

10 - 1 1/2 cups fresh raspberries
11 - 2 tablespoons sliced almonds
12 - 2 tablespoons powdered sugar (for dusting, optional)

# Directions:

01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together flour, ground almonds, baking powder, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy.
04 - Beat in the eggs, one at a time, then add the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
06 - Gently fold in the raspberries, being careful not to crush them.
07 - Transfer the batter to the prepared pan and smooth the top. Sprinkle with sliced almonds.
08 - Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
09 - 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 and garnish with extra raspberries before serving.

# Top Tips:

01 -
  • The ground almonds create an incredibly tender crumb that stays moist for days unlike traditional flour cakes
  • Raspberries burst while baking creating little pockets of jam throughout each slice
02 -
  • Room temperature ingredients are non-negotiable here because cold butter or eggs will prevent proper aeration and lead to a dense cake
  • Overmixing once the flour is added will make the cake tough so stop as soon as you no longer see dry streaks
03 -
  • Toss raspberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom during baking
  • Let the cake cool completely before dusting with powdered sugar or the moisture will make the sugar dissolve and disappear

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