Raspberry & Almond Cake
Almond and raspberry cake combines the rich, nutty flavour of almonds with the bright, tart sweetness of raspberries. This pairing creates a balanced treat that’s both comforting and refreshing. This recipe is made with ground almonds or almond flour in the batter, which adds a dense, moist texture and a subtle marzipan-like aroma, and flaked almonds are used as a topping for added crunch and make the cake look super special.
Fresh raspberries sprinkled into the batter, introduce bursts of juicy tartness that cut through the richness of the almonds. When baked, the berries soften and bleed slightly into the surrounding crumb, creating beautiful natural patterns and pockets of flavour.
Ingredients
For the Cake:
- 180g unsalted butter, softened
- 180g caster sugar (or granulated sugar)
- 3 medium eggs
- 1 tsp almond extract
- 70g ground almonds (almond flour)
- 140g self-raising flour
- Pinch of salt
- 120g fresh raspberries
For the Topping:
- 2–3 tbsp flaked almonds
- Icing sugar, for dusting
Recipe Details
Method
Step 1
Preheat your oven to 170°C fan, and line a 8-inch round cake tin with baking paper.
Step 2
In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
Step 3
Beat in the eggs one at a time, adding a spoonful of the flour with each to prevent curdling. Mix in the almond extract.
Step 4
Gently fold in the ground almonds, remaining flour, and a pinch of salt. If the batter is very thick, add 1–2 tablespoons of milk.
Step 5
Gently fold in most of the raspberries, saving a few to dot on top.
Step 6
Spoon the mixture into the prepared tin and smooth the top. Dot the reserved raspberries on top and scatter over the flaked almonds.
Step 7
Bake for 40–50 minutes or until golden and a skewer inserted into the center comes out clean (a bit of moist crumb is okay, but no raw batter).
Step 8
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Once cool, dust with icing sugar if desired.
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