🍰 Raspberry Almond Cake Recipe – Moist, Elegant & Easy to Bake
If you’re looking for a dessert that’s both elegant and easy to bake, this Raspberry Almond Cake is a perfect choice. Bursting with the natural tartness of raspberries and the nutty richness of almonds, this cake is moist, light, and beautifully balanced in flavor. Ideal for family gatherings, afternoon tea, or festive occasions, this recipe brings bakery-quality results straight from your home oven.
In this post, you’ll find a step-by-step guide, precise measurements in both cups and grams, and professional chef’s tips to guarantee success every time.
📑 Table of Contents
- Ingredients
- Step-by-Step Method
- Recipe Card (cups & grams)
- Chef’s Tips
- Taste Test & Variations
- Conclusion
📝 Ingredients
- 1 cup (120g) almond flour
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs (100g)
- ½ cup (120ml) whole milk (or almond milk for dairy-free)
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup (125g) fresh raspberries
- 2 tbsp sliced almonds (for topping)
👩🍳 Step-by-Step Method
Step 1: Preheat & Prepare
Preheat oven to 175°C / 350°F. Grease and line an 8-inch (20cm) round cake pan with parchment paper.
Step 2: Cream Butter & Sugar
In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).
Step 3: Add Eggs & Flavor
Beat in eggs one at a time, then add vanilla extract.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk almond flour, all-purpose flour, baking powder, and salt.
Step 5: Combine Wet & Dry
Add dry ingredients to the butter mixture, alternating with milk. Mix until just combined (don’t overmix).
Step 6: Fold in Raspberries
Gently fold in raspberries with a spatula.
Step 7: Bake
Pour batter into the prepared pan. Sprinkle sliced almonds on top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Serve
Let cool in pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
📋 Recipe Card
| Ingredient | Cups | Grams |
|---|---|---|
| Almond flour | 1 cup | 120 g |
| All-purpose flour | 1 cup | 125 g |
| Sugar | ¾ cup | 150 g |
| Butter | ½ cup | 115 g |
| Eggs | 2 large | 100 g |
| Milk | ½ cup | 120 ml |
| Vanilla extract | 1 tsp | 5 ml |
| Baking powder | 1 ½ tsp | 6 g |
| Salt | ¼ tsp | 1 g |
| Raspberries | 1 cup | 125 g |
| Sliced almonds | 2 tbsp | 15 g |
👨🍳 Chef’s Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter.
- Prevent Sinking Berries: Toss raspberries lightly in flour before folding into the batter.
- Texture Boost: For a richer flavor, replace 2 tbsp of milk with sour cream or yogurt.
- Storage: Keeps well for 3 days at room temp, or 5 days refrigerated in an airtight container.
🍽 Taste Test & Variations
Taste: Moist, nutty, and slightly tangy from fresh raspberries.
Texture: Soft crumb with a light crunch from toasted almonds.
Variations:
- Swap raspberries with blueberries or blackberries.
- Make it gluten-free by replacing all-purpose flour with a gluten-free blend.
- Add a drizzle of lemon glaze for extra brightness.
✅ Conclusion
This Raspberry Almond Cake is the kind of recipe that makes your kitchen smell heavenly and your table look inviting. With simple ingredients and an easy method, you can create a bakery-style dessert at home. Whether enjoyed with tea, coffee, or as a sweet ending to dinner, it’s guaranteed to impress.
👉 Try this recipe today, and let the sweetness of raspberries and the richness of almonds take your baking to the next level.
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