Description
Elegant, moist, and bursting with berry goodness, this Almond Raspberry Cake is a show-stopping dessert that’s as delicious as it is beautiful. Ground almonds and almond extract give the cake a rich, nutty flavor, while fresh or frozen raspberries add bright pops of tartness. Whether you’re celebrating a special occasion or simply enjoying afternoon tea, this cake is sure to impress.
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Ingredients
For the Cake:
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1 cup almond flour
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1 cup all-purpose flour
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1 ½ tsp baking powder
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½ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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½ cup plain Greek yogurt or sour cream
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1 tsp vanilla extract
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1 tsp almond extract
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1 ½ cups raspberries (fresh or frozen, if frozen do not thaw)
Optional Almond Glaze:
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½ cup powdered sugar
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1–2 tbsp milk
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¼ tsp almond extract
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Sliced almonds for garnish
Instructions
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C).
Grease and line an 8-inch round or springform pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each.
Mix in vanilla, almond extract, and yogurt.
Step 4: Combine and Fold in Raspberries
Gradually mix dry ingredients into the wet batter until just combined.
Gently fold in raspberries, being careful not to break them.
Step 5: Bake the Cake
Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Make the Glaze (Optional)
Whisk powdered sugar, milk, and almond extract until smooth and drizzle-able.
Drizzle over cooled cake and sprinkle with sliced almonds.
Step 7: Serve and Enjoy
Serve the cake slightly warm or fully cooled.
Pair with whipped cream or vanilla ice cream for an extra treat.
Notes
Don’t Overmix – Stir until ingredients are just combined for a soft texture.
Use Almond Extract Sparingly – A little goes a long way.
Keep Raspberries Whole – Fold gently to avoid streaky batter.
Cool Before Glazing – Let the cake fully cool for the glaze to set nicely.
Make It Fancy – Top with extra raspberries and powdered sugar for a bakery look.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: European-Inspired