Description
A soft and tender almond cake bursting with juicy raspberries and topped with a light dusting of powdered sugar. This elegant yet simple dessert is perfect for spring gatherings, brunch, or afternoon tea.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 1/2 tsp almond extract
1 tsp vanilla extract
2 cups almond flour
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 1/2 cups fresh raspberries
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan; line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in almond extract and vanilla extract.
5. In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture, alternating with milk, until fully combined.
7. Gently fold in raspberries, being careful not to crush them.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
10. Cool completely before dusting with powdered sugar and slicing.
Notes
Frozen raspberries can be used; do not thaw before adding.
For extra texture, sprinkle sliced almonds on top before baking.
Serve with whipped cream or vanilla ice cream for an indulgent touch.
Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Raspberry Almond Cake, almond flour cake, raspberry dessert, brunch cake, spring baking