Raspberry Topped Almond Cake
Indulge in the irresistible charm of this Raspberry Topped Almond Cake, a show-stopping dessert that's as elegant as it is easy to make. This moist and tender cake boasts a rich almond flavor, thanks to a blend of almond flour and a hint of almond extract, balanced perfectly with a touch of vanilla. Fresh, juicy raspberries crown the golden, buttery cake, creating a delightful contrast of tart and sweet, while a final dusting of powdered sugar adds a touch of sophistication. With a quick prep time of just 20 minutes and simple, pantry-friendly ingredients, this cake is perfect for celebrations, afternoon tea, or any time you crave a homemade treat. Whether you're a seasoned baker or a beginner, this versatile almond cake with raspberry topping will undoubtedly become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 200 grams almond flour
- 50 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 60 ml milk
- 150 grams fresh raspberries
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract.
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is completely cool, top it with the fresh raspberries arranged evenly over the surface.
Dust the cake with powdered sugar just before serving for a beautiful finishing touch.
Slice and enjoy your Raspberry Topped Almond Cake!
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.8 g | 336% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 176.3 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 634 mg | 49% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
