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Raspberry Almond Cake Recipe

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This Raspberry Almond Cake is a moist and flavorful dessert featuring a tender crumb made from a blend of all-purpose and almond flours, enriched with almond extract and fresh raspberries. Topped with crunchy almond flakes and a dusting of powdered sugar, it offers a delightful balance of nutty and fruity flavors, perfect for any occasion.

Ingredients

Dry Ingredients

  • 180 g all-purpose flour
  • 60 g almond flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 150 g granulated sugar

Wet Ingredients

  • 85 g butter (room temperature)
  • 2 eggs (room temperature)
  • 150 g sour cream (room temperature)
  • 25 g vegetable oil (e.g. canola oil)
  • 1 tsp vanilla extract
  • ½ tsp almond extract

Toppings

  • 280 g fresh raspberries
  • 40 g almond flakes
  • Powdered sugar (for dusting)

Instructions

  1. Preheat the oven: Set your conventional oven to 170ºC (340ºF) and prepare a 23 cm (9-inch) springform pan by lining it with parchment paper to prevent sticking.
  2. Mix dry ingredients: Sift together the all-purpose flour, almond flour, baking powder, and salt in a bowl to aerate and evenly distribute the leavening agents, then set aside.
  3. Cream butter and sugar: In a large mixing bowl, use an electric hand mixer or stand mixer to beat the room temperature butter and granulated sugar on high speed for about 3 minutes until light and fluffy.
  4. Add eggs: Incorporate the eggs one at a time, mixing on low speed just until combined after each addition, to ensure a smooth batter.
  5. Add half the dry mixture: On low speed, mix in half of the dry ingredient mixture until just combined to avoid overmixing.
  6. Add wet ingredients and remaining dry ingredients: Add sour cream, vegetable oil, almond extract, and vanilla extract to the batter and mix gently until incorporated. Then add the remaining dry ingredients and mix until the batter is unified but not overworked.
  7. Fold batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are evenly combined with no pockets of dry flour.
  8. Prepare for baking: Pour the batter into the prepared springform pan and smooth the surface. Evenly distribute fresh raspberries and sprinkle almond flakes on top.
  9. Bake the cake: Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  10. Cool and finish: Remove the cake from the oven and allow it to cool on a cooling rack for 10 minutes. Carefully release and remove the springform pan sides, then let the cake cool completely. Before serving, dust the top lightly with powdered sugar.

Notes

  • Ensure all refrigerated ingredients are at room temperature to promote even mixing and better texture.
  • Be gentle when folding in the batter to keep the cake tender and avoid developing gluten.
  • If fresh raspberries are not available, frozen raspberries can be used but should be thawed and drained to avoid excess moisture.
  • This cake is best enjoyed within 2 days; store it in an airtight container at room temperature.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Find it online: https://recipefeastful.com/raspberry-almond-cake-recipe/