Almond Raspberry Cake (Printable)

Moist almond cake with fresh raspberries, ready in 1 hour. An easy European dessert perfect for gatherings.

# 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

# How to Prepare:

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 to 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.

# Expert Advice:

01 -
  • The ground almonds make this cake incredibly moist without needing any complicated techniques
  • Raspberries burst while baking, creating little pockets of jam throughout the crumb
  • This looks impressive with minimal effort, perfect for unexpected guests or casual dinners
02 -
  • Room temperature ingredients are not optional here, they make the difference between a dense cake and a light one
  • Overmixing once the flour is added will make the cake tough, so stop as soon as you no longer see dry streaks
03 -
  • Toss the raspberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom
  • Check the cake at 30 minutes since ovens vary and the almonds can cause faster browning

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