Almond Raspberry Cake (Printable View)

Moist cake with ground almonds and fresh raspberries, perfect for any occasion.

# What You 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

# How-To Steps:

01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
02 - Whisk flour, ground almonds, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy.
04 - Incorporate eggs one at a time, then mix in vanilla extract.
05 - Gradually blend dry ingredients into wet mixture, alternating with milk. Mix until just combined.
06 - Gently fold raspberries into batter, taking care not to crush the fruit.
07 - Transfer batter to prepared pan, smooth surface, and sprinkle with sliced almonds.
08 - Bake for 35-40 minutes until a toothpick inserted in center comes out clean.
09 - Let cake cool in pan for 10 minutes, then remove to wire rack to cool completely.
10 - Dust with powdered sugar and garnish with additional raspberries before serving.

# Expert Advice:

01 -
  • The ground almonds make this cake incredibly moist without feeling heavy
  • Its fancy enough for dinner parties but simple enough for a Tuesday afternoon
  • Raspberries burst in your mouth creating little pockets of jammy sweetness
02 -
  • Room temperature ingredients really do matter here for proper emulsification
  • Overmixing after adding flour will make the cake tough so stop as soon as combined
  • Fresh raspberries work much better than frozen which can make the batter soggy
03 -
  • Toss raspberries in a tablespoon of flour before folding to prevent sinking
  • Let the butter soften naturally rather than microwaving for better texture

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