Go Back
+ servings
sliced raspberry almond cake on a white plate.
Print

Raspberry Almond Cake

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.
Course Dessert
Cuisine Modern Greek
Diet Gluten Free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 serves
Calories 357kcal
Author Peter G

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

Video

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

Serving: 1serve | Calories: 357kcal | Carbohydrates: 27g | Protein: 13g | Fat: 24g | Saturated Fat: 2g