Go Back

Raspberry Almond Cake

A deliciously moist cake with a light almond flavor and bursting with fresh raspberries, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Provides a rich almond flavor.
  • 1 cup all-purpose flour Or substitute with whole wheat flour.
  • 1 teaspoon baking powder Leavening agent for the cake.
  • 1/4 teaspoon salt Enhances the flavor.
Wet Ingredients
  • 3 large eggs Key for structure and moisture.
  • 1 cup granulated sugar Adds sweetness.
  • 1/2 cup unsalted butter, melted Can substitute with Halal margarine.
  • 1 teaspoon vanilla extract Enhances flavor.
Fruit
  • 1 cup fresh raspberries Plus extra for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter or margarine and dust it with flour.
Mixing
  1. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
  2. In a larger bowl, whisk the eggs and sugar until light and fluffy. Gradually add the melted butter and vanilla extract.
  3. Combine the dry mixture with the wet mixture, stirring gently until just combined.
  4. Fold in the raspberries carefully.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
  3. Allow cooling in the pan for 10 minutes, then transfer to a wire rack until completely cool.
Serving
  1. Garnish with additional raspberries if desired.

Notes

Wrap the cake tightly and refrigerate for up to 5 days or freeze for up to 3 months. Reheat slices in the microwave for 15-20 seconds or in a low oven for about 10 minutes.