Almond Raspberry Cake (Printer-friendly)

Moist cake featuring ground almonds and juicy raspberries, ready in one hour.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1 cup ground almonds (almond meal)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup whole milk

→ Fruit & Topping

10 - 1 1/2 cups fresh raspberries
11 - 2 tablespoons sliced almonds
12 - 2 tablespoons powdered sugar, for dusting (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - Whisk together flour, ground almonds, baking powder, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
04 - Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined, being careful not to overmix.
06 - Gently fold in fresh raspberries by hand using a spatula, taking care not to crush the fruit.
07 - Pour batter into the prepared pan and smooth the top evenly. Sprinkle sliced almonds over the surface.
08 - Bake for 35-40 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Dust the cooled cake generously with powdered sugar and garnish with extra fresh raspberries before slicing and serving.

# Expert Tips:

01 -
  • The ground almonds create an incredibly tender crumb that stays moist for days
  • Raspberries burst through each bite creating pockets of bright tartness
  • This cake manages to feel elegant enough for company while being simple enough for a Tuesday
02 -
  • Overmixing after adding flour will make the cake tough so stop as soon as ingredients combine
  • Frozen raspberries work in a pinch but fresh ones give those beautiful juice pockets throughout
  • The cake continues baking slightly while cooling so removing it at the right moment matters
03 -
  • Room temperature ingredients blend more easily creating a smoother batter
  • Let the cake cool completely before dusting with sugar or it will melt right in

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