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Raspberry almond cake

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

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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