Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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!
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 27g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg