Aren’t you craving this raspberry almond cake? As we speak, one of the best times of the year is happening: summer. That season that we all love, no matter how hot or not so much, because it always brings with it days by the pool, gatherings with friends, delicious barbecues… and, of course, a good dessert, which for us means something fresh and full of fruit.

Today’s dessert is no exception. It’s full of fruit – one of our seasonal favorites – and it’s a super light, fluffy and flavorful raspberry almond cake. So delicious that it deserves a special place in your heart this summer.

Now, an important question: if summer had a color, what would it be? For us, it would be a mix of yellow and hot pink. Just those tones that are reflected in the desserts we prepare the most this season: with red fruits, peaches and yellow lemons. You will see many of them here, because truly we can’t resist.

We know that there are those who are not big fans of desserts with fruit, but we are sure that, with a good recipe, anyone can fall in love with them. Besides, maybe we even manage to bring you to the side of fruit lovers in desserts. Just like us, that love them! Fruits bring an unparalleled freshness and a natural sweetness and acidity that makes a lot of people fall in love with them.

I may have talked more about summer today than about this raspberry almond cake specifically but the thing is they are linked. We love almonds, raspberries and cakes, and to have them all together in this recipe is just wonderful. It’s one of those desserts that you won’t believe you made yourself, and that you’ll be remembering for days. That’s guaranteed.

If you like this recipe, then you have to go check out our lemon raspberry cookies, you will really like them!

Raspberry almond cake

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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• 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
• 3/4 C (5.30 oz) (150 gr) white sugar
• 2 eggs, big
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 1/2 tsp (2.5 ml) almond extract
• 1 1/2 C (6.70 oz) (190 gr) all purpouse flour
• 1 tsp (0.17 oz) (5 gr) baking powder
• 1/4 tsp (0.42 oz) (12 gr) baking soda
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 1/2 C (1.77 oz) (50 gr) almond flour
• 1/2 C (4.05 fl oz) (120 ml) whole milk
• 1 C raspberries, fresh and rinsed
• 3 tbsp almonds, sliced for decorating
• 2 tbsp (1.05 oz) (30 gr) white sugar, for decorating

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Method

 

1. Preheat the oven to 356º F (180° C). Grease with a little butter or line a circular cake pan of about 20 cm in diameter with parchment paper.
2. In a medium bowl, sift the flour with the baking powder, baking soda and salt. Add the almond flour, mix with a spoon and set aside until needed.
3. Separately, in large bowl add the butter with the sugar and beat with an electric mixer or a hand whisk for 2-3 minutes until you get a fluffier and lighter mixture.
4. Add in the eggs one at a time, beating for 20 seconds after each addition. Add the vanilla extract along with the almond extract and beat again to integrate.
5. Add the flour mixture in 2 separate additions alternating with the milk and beating after each addition until smooth. Finally, add the raspberries (set a few of them aside for decorating at the end) and beat for a few seconds just until incorporated, so they do not fall apart too much.
6. Pour the mixture into the pan and even it out with a rubber spatula. Add the raspberries you set aside and the sliced almonds on top, trying to cover the entire surface and then sprinkle with sugar.
7. Bake the cake at 356º F (180° C) for approximately 40 minutes or until it is lightly browned and a wooden toothpick comes out clean when inserted.
8. Once the cake is ready, take itout of the oven and let it rest for 20 minutes in the same pan, then carefully turn it out it and place it on a rack to cool down for at least another 10 minutes. This cake is best eaten when still warm.

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