Raspberry Almond Cake

There’s something magical about the combination of raspberries and almonds that makes my heart skip a beat. Every time I bake my raspberry almond cake, the sweet aroma fills my kitchen and instantly transports me to simpler times.

This raspberry almond cake has become my signature dessert, the one my friends and family request for birthdays, holidays, and random Tuesday gatherings. Let me share this special recipe with you!

Why You’ll Love This Raspberry Almond Cake

I fell in love with this raspberry almond cake for so many reasons, and I know you will too! First, the delicate balance between the tart raspberries and the nutty almonds creates an irresistible flavor profile that’s both sophisticated and comforting. The texture is incredibly moist with a tender crumb, thanks to the almond meal in the batter.

What I particularly love about this raspberry almond cake is how versatile it is. It’s elegant enough for special occasions but simple enough for everyday baking. You don’t need any fancy equipment or obscure ingredients just basic pantry staples and fresh raspberries.

Another reason I adore this raspberry almond cake recipe is that it’s pretty forgiving. Even if you’re not an experienced baker, you’ll find it straightforward to make. The raspberries burst during baking, creating little pockets of jammy goodness throughout the cake, while the flaked almonds on top toast to perfection, giving a wonderful textural contrast.

The visual appeal of this cake is also undeniable. The vibrant red raspberries against the golden cake create a stunning presentation that will have everyone reaching for their phones to snap a picture before diving in!

Ingredients for My Raspberry Almond Cake

To make my beloved raspberry almond cake, you’ll need:

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 150 grams (3/4 cup) caster sugar or granulated sugar
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 175 grams (1 and 1/4 cups) plain flour or all-purpose flour
• 75 grams (3/4 cup) almond meal or ground almonds
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 180 ml (3/4 cup) full fat or whole milk
• 125 grams (1 cup) fresh raspberries
• 30 grams (1/3 cup) flaked almonds
• Icing sugar or powdered sugar for dusting (optional)

How To Make Raspberry Almond Cake

1. I always start by preheating my oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Then I grease and line an 8-inch round cake pan with baking or parchment paper. This preparation ensures my raspberry almond cake releases easily after baking.
2. In a large mixing bowl, I beat the butter and sugar with an electric mixer on medium speed until the mixture becomes pale and creamy, which usually takes about 1-2 minutes. This step is crucial for incorporating air into my raspberry almond cake batter.
3. Next, I add the eggs, vanilla, and almond extracts and beat briefly to combine. Don’t worry if the mixture looks a bit lumpy at this stage it will smooth out once we add the dry ingredients!
4. I then add the flour, almond meal, baking powder, and salt, along with the milk. Gently mixing together on a low speed is key here, just until the cake batter is smooth and creamy. Overmixing can make the raspberry almond cake tough, so I’m always careful at this stage.
5. One of my favorite parts is adding the raspberries! I roughly tear about 95 grams (3/4 cup) of the raspberries in half and fold them gently into the batter. Then I transfer the batter to my prepared pan and press the remaining whole raspberries on top for a beautiful presentation. Finally, I scatter the flaked almonds over everything, which will toast beautifully as the raspberry almond cake bakes.
6. I bake my cake for approximately 40 minutes, or until a skewer inserted into the middle comes out clean. The top should be golden brown and the edges slightly pulling away from the sides of the pan.
7. After baking, I leave my raspberry almond cake to cool for 10 minutes in the pan before carefully transferring it to a wire rack to cool completely. For serving, I like to dust the top lightly with icing sugar for that professional finish that makes my raspberry almond cake look as good as it tastes!

My Expert Tips and Tricks for Raspberry Almond Cake

Over the years of making this raspberry almond cake, I’ve picked up some tricks that help me achieve perfect results every time:

• Room temperature ingredients are non-negotiable for me! Cold butter and eggs don’t incorporate well, leading to a dense cake.
• I find that tossing the raspberries in a little flour before adding them to the batter helps prevent them from sinking to the bottom of the raspberry almond cake.
• For an extra almond flavor boost, sometimes I replace a couple of tablespoons of the regular flour with almond flour. This intensifies the nutty flavor in my raspberry almond cake without altering the texture too much.
• When folding in the raspberries, I use a gentle hand and a large spatula, using a figure-eight motion. This preserves the integrity of the fruit while ensuring they’re evenly distributed throughout the raspberry almond cake.
• I’ve discovered that letting the cake sit overnight actually improves the flavor! The almond notes develop more fully, making my raspberry almond cake taste even better the next day.

Recipe Variations & Possible Substitutions

My raspberry almond cake recipe is wonderfully adaptable! Here are some variations I’ve tried and loved:

• Berry Swap: While raspberries are the star of this raspberry almond cake, I’ve successfully used blackberries, blueberries, or a mix of berries with excellent results.
• Gluten-Free Version: I’ve made this raspberry almond cake gluten-free by substituting the all-purpose flour with a good quality gluten-free flour blend. The almond meal already in the recipe helps maintain moisture and structure.
• Dairy-Free Option: For my lactose-intolerant friends, I’ve replaced the butter with a plant-based butter and the milk with almond milk. The result is still a delicious raspberry almond cake!
• Citrus Twist: Adding the zest of one lemon or orange to the batter gives my raspberry almond cake a bright, fresh dimension that complements the berries beautifully.
• Chocolate Addition: For chocolate lovers, I sometimes fold in 1/2 cup of white or dark chocolate chips along with the raspberries. The melty chocolate pockets take this raspberry almond cake to new heights!

Serving and Pairing Suggestions

I serve my raspberry almond cake in various ways depending on the occasion:

For afternoon tea, I keep it simple with just a light dusting of powdered sugar. The raspberry almond cake is flavorful enough to stand on its own.

When serving as a dessert, I often accompany each slice of raspberry almond cake with a dollop of lightly whipped cream or a scoop of vanilla ice cream. The creaminess pairs beautifully with the tart raspberries.

For brunch, I’ve been known to serve this raspberry almond cake with a spoonful of Greek yogurt and a drizzle of honey.

As for beverages, this raspberry almond cake pairs wonderfully with:

• A cup of Earl Grey or English Breakfast tea
• A glass of champagne for celebrations
• Coffee with a splash of almond milk to complement the nutty flavors
• A dessert wine like Sauternes or a late-harvest Riesling

Storage and Reheating Tips

My raspberry almond cake stays fresh in an airtight container at room temperature for 2-3 days. In hot weather, I store it in the refrigerator to prevent the raspberries from spoiling.

To freeze this raspberry almond cake, I wrap individual slices tightly in plastic wrap and then aluminum foil before placing them in a freezer bag. This way, I can thaw just one piece at a time when the craving for raspberry almond cake strikes! The cake freezes well for up to 3 months.

When reheating, I let refrigerated slices come to room temperature before serving, or I warm them briefly in the microwave for about 15-20 seconds. For frozen slices, I thaw them overnight in the refrigerator and then bring to room temperature.

Recipe FAQs for My Raspberry Almond Cake

Can I use frozen raspberries in this raspberry almond cake? Yes! I’ve used frozen raspberries many times. The key is not to thaw them first—add them to the batter while still frozen. This prevents the juices from bleeding too much into the cake batter.

Can I make this raspberry almond cake ahead of time for a party? Absolutely! In fact, I think this raspberry almond cake tastes even better the day after baking. The flavors have time to meld and develop.

My almond meal looks different from what’s in your photos. Will this affect my raspberry almond cake? Almond meal can vary in texture from brand to brand. Some are more finely ground than others. Any type will work in this raspberry almond cake, though finer grinds produce a more delicate crumb.

Can I make this raspberry almond cake without an electric mixer? Yes! I’ve made this by hand using a wooden spoon and some elbow grease. Just make sure your butter is very soft to make creaming it with the sugar easier.

Is this raspberry almond cake suitable for someone with nut allergies? Unfortunately, since almond meal is a key ingredient in this raspberry almond cake, it’s not suitable for those with nut allergies. However, you could try replacing the almond meal with more all-purpose flour and omitting the almond extract and flaked almonds. It would be a different cake but still delicious!

Troubleshooting Tips

If your raspberry almond cake sank in the middle, it might have been underbaked. I always make sure my oven is fully preheated and I check for doneness with a skewer in the center of the cake.

If the raspberries all sank to the bottom of your raspberry almond cake, try tossing them in a tablespoon of flour before adding them to the batter next time. Also, the batter might have been too thin—make sure you’re using the correct measurements.

If your raspberry almond cake is too dense, you might have overmixed the batter after adding the flour. I always mix just until combined at that stage.

If the top of your cake browned too quickly before the inside was cooked, try placing a piece of foil loosely over the top halfway through baking. This has saved my raspberry almond cake more than once!

Conclusion

I hope you enjoy making and eating this raspberry almond cake as much as I do! There’s something truly special about sharing homemade treats with the people you love, and this cake has been at the center of many wonderful moments in my life.

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