Raspberry Almond Cake Recipe: Easy and Delicious Cake

A soft, moist Raspberry Almond Cake Recipe with a rich almond flavor, brightened up with fresh raspberries. Topped with flaked almonds and a dusting of icing sugar, this cake is perfect for any occasion. It’s easy to make and full of comforting flavors, making it a great choice for dessert lovers.

Ingredients for this Raspberry Almond Cake Recipe:

• 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, to serve (optional)

Directions:

1. Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake pan.
2. Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
3. Add eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
4. Combine dry ingredients: In a separate bowl, sift together the flour, almond meal, baking powder, and salt.
5. Add dry ingredients and milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
6. Fold in raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
7. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Sprinkle flaked almonds evenly over the batter.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving, if desired.

Nutrition (per serving, based on 8 servings):

• Calories: ~290 kcal
• Fat: 17g
• Saturated Fat: 5g
• Carbohydrates: 31g
• Fiber: 3g
• Sugar: 17g
• Protein: 5g

Prep Time:

• 15 minutes

Cook Time:

• 35-40 minutes

Total Time:

• 50-55 minutes

Enjoy your delicious Raspberry Almond Cake Recipe!

Source: www.sweetestmenu.com