Soft, delicate and boasting a tender crumb, this delicious raspberry almond cake recipe is heaven on a plate! This exquisite dessert is perfect for any occasion and will captivate your senses, leaving you craving more.
CONTENTS
Why you’ll love this recipe
- It’s quick and easy to prepare.
- Using almond flour produces a soft and tender cake and, dare I say, “moist” – almost too delicate to eat! (in a good way!).
- It’s naturally gluten-free (similar to my orange and almond cake).
- Raspberry and almonds are a natural combination that work beautifully!
Ingredient Notes
- Almond flour: Almond flour is essential in this recipe. It has a delicate, almost soft-like texture that is perfect for gluten-free baking. You can use almond meal – however, please note that it is not as refined and can be a little more coarse.
- Sugar: I’m using regular, granulated sugar. You can sub with caster (superfine) sugar if you prefer.
- Eggs: The eggs weigh 60 grams and must be at room temperature before use.
- Raspberries: I’m using fresh raspberries, but you can also use frozen. If using the frozen variety, ensure they are used straight from the freezer, as thawing them will create excess liquid and make the raspberry almond cake mushy. You can also sub with blueberries or strawberries if you wish.
- Lemon zest: A little lemon zest complements the raspberries perfectly. If you prefer, you can sub with lime zest for a tropical twist.
- Vanilla: Use vanilla extract or paste for a lovely aromatic hit. Consider asking for some almond extract to enhance the almond flavour of the cake even further.
- Baking powder: for leavening.
- Flaked almonds: We use these to top the cake for a crunchy, nutty hit. You can sub with slivered or sliced almonds if you prefer.
- Powdered sugar (not pictured): used to decorate the cake.
How to make raspberry and almond cake
Before baking the raspberry almond cake, preheat the oven to 350°F (180°C).
Prepare an 8” round cake pan by generously greasing the bottom and sides with cooking spray and line with parchment paper.
Using the bowl of a stand mixer fitted with a paddle attachment, cream the eggs and granulated sugar on medium-high speed until the mixture becomes pale and thick (this should take approximately three minutes).
Add the lemon zest and vanilla and mix again.
Add the almond flour, baking powder and raspberries and fold through until well incorporated.
Pour the cake batter into the prepared baking tin and tap a few times to remove any air bubbles.
Generously top the cake with flaked almonds and bake in a preheated oven for 30-35 minutes (check that a skewer or toothpick inserted into the centre comes out clean).
Allow the raspberry almond cake to cool in the tin for thirty minutes before cooling it on a wire rack.
Once cooled, dust the cake with powdered sugar. Serve and enjoy!
Expert baking tips
- I prefer to use aluminium baking tins because they produce a lighter-coloured cake. You can use darker coloured pans if you prefer. However, they may create a darker-coloured cake.
- For best results, use almond flour. Almond flour is made from blanched almonds (with the skins removed) and has a finer texture, and makes an excellent substitute for all-purpose flour. Almond meal is typically made from almonds (with their skin on) and has a coarser texture.
- Make sure your eggs are at room temperature - this way, they’ll be easier to mix with the other ingredients. To bring cold eggs to room temperature, place them in a cup of hot tap water for ten minutes and use them according to the recipe.
- Beat the sugar and eggs until pale and thick (it should almost be white!). This technique makes incorporating air and volume into the cake easier, especially with gluten-free desserts.
- Coat the berries in flour before baking to help stop the fruit from sinking to the bottom of the cake pan. Remember this tip when preparing thin batters.
- Weigh your ingredients. I don’t have to repeat myself, but weighing the ingredients is essential for baking success. I use grams for precise measurements. A kitchen scale is a crucial tool to have in your kitchen - highly recommended!
- Cover the raspberry almond cake with foil if it browns too quickly. I find using almond flour browns a little quickly sometimes. If you notice the cake browning too quickly, cover it with aluminium foil to prevent burning.
Storing
- Storage: Keep leftovers in an airtight container at room temperature for up to 1 week. Allow the cake to return to room temperature before serving.
- To freeze the cake: Wrap the cooled cake tightly in plastic wrap, place it in a freezer-safe zip lock bag, and freeze for up to 2 months.
Recipe FAQs
You could try it but I don't recommend it for this particular cake.
Video
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📋 Recipe
Raspberry Almond Cake
Ingredients
For the cake:
- 4 eggs
- 100 grams sugar, granulated or superfine
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest, (zest of 1 large lemon approx.)
- 3 cups almond flour
- 1 teaspoon baking powder
- 200 grams raspberries, fresh or frozen
- 2 tablespoon almonds, sliced, flaked or slivered almonds
- 2 tablespoon powdered sugar
Instructions
- Preheat the oven to 180°C (350°F)Prepare an 8” round cake pan by generously greasing the bottom and sides with cooking spray and line with parchment paper.
- Using the bowl of a stand mixer fitted with a paddle attachment, cream the eggs and granulated sugar on medium-high speed until the mixture becomes pale and thick (this should take approximately three minutes).4 eggs, 100 grams sugar
- Add the lemon zest and vanilla and mix again.1 tablespoon vanilla extract, 1 tablespoon lemon zest
- Add the almond flour, baking powder and raspberries and fold through until well incorporated.3 cups almond flour, 1 teaspoon baking powder, 200 grams raspberries
- Pour the cake batter into the prepared baking tin and tap a few times to remove any air bubbles.
- Generously top the cake with flaked almonds and bake in a preheated oven for 30-35 minutes (check that a skewer or toothpick inserted into the centre comes out clean).2 tablespoon almonds
- Allow the raspberry almond cake to cool in the tin for thirty minutes before cooling it on a wire rack.
- Once cooled, dust the cake with powdered sugar. Serve and enjoy!2 tablespoon powdered sugar
Notes
- I prefer to use aluminium baking tins because they produce a lighter-coloured cake. You can use darker coloured pans if you prefer. However, they may create a darker-coloured cake.
- For best results, use almond flour. Almond flour is made from blanched almonds (with the skins removed) and has a finer texture, and makes an excellent substitute for all-purpose flour. Almond meal is typically made from almonds (with their skin on) and has a coarser texture.
- Make sure your eggs are at room temperature - this way, they’ll be easier to mix with the other ingredients. To bring cold eggs to room temperature, place them in a cup of hot tap water for ten minutes and use them according to the recipe.
- Beat the sugar and eggs until pale and thick (it should almost be white!). This technique makes incorporating air and volume into the cake easier, especially with gluten-free desserts.
- Coat the berries in flour before baking to help stop the fruit from sinking to the bottom of the cake pan. Remember this tip when preparing thin batters.
- Weigh your ingredients. I don’t have to repeat myself, but weighing the ingredients is essential for baking success. I use grams for precise measurements. A kitchen scale is a crucial tool to have in your kitchen - highly recommended!
- Cover the raspberry almond cake with foil if it browns too quickly. I find using almond flour browns a little quickly sometimes. If you notice the cake browning too quickly, cover it with aluminium foil to prevent burning.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post was first published in January 2013 but was updated with new pictures and information in May 2023.
Cait
This was incredible - moist, fluffy, not too sweet, just perfect. Thank you so much for this gluten-free, dairy-free recipe!