Soft Almond Raspberry Cake (Printable Version)
Tender almond-infused cake studded with juicy raspberries, perfect for afternoon tea or light dessert.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup (120 g) all-purpose flour
02 - 1 cup (100 g) almond flour (finely ground almonds)
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup (115 g) unsalted butter, softened
06 - 3/4 cup (150 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup (120 ml) whole milk, room temperature
09 - 1 tsp pure vanilla extract
10 - 1/2 tsp almond extract
→ Add-ins
11 - 1 1/4 cups (150 g) fresh raspberries
12 - 2 tbsp sliced almonds (for topping)
13 - 1 tbsp powdered sugar (for dusting, optional)
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
05 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in the milk, then add the remaining dry ingredients. Mix until just combined; do not overmix.
06 - Gently fold in 1 cup of raspberries, reserving the rest for the top.
07 - Spread the batter evenly in the prepared pan. Scatter the remaining raspberries and sliced almonds over the top.
08 - Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
# Top Tips:
01 -
- The almond flour keeps this cake incredibly moist for days
- Raspberries burst in every bite creating little pockets of jammy sweetness
02 -
- Overmixing after adding flour makes the cake tough, so fold gently
- Room temperature ingredients prevent the batter from curdling
03 -
- Toss raspberries in 1 tablespoon of flour before folding them in
- Let the butter and eggs sit out for at least 30 minutes before starting