Raspberry Almond Cake
A delightful cake that combines moist almond flavor with sweet-tart raspberries, perfect for family gatherings or cozy evenings.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- a pinch salt
Wet Ingredients
- 1/2 cup unsalted butter, softened or use a dairy-free alternative
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Add-ins
- 1/2 cup fresh raspberries plus extra for garnish
Optional Topping
- Powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a mixing bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until well combined. Set aside.
Mixing
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture and blend until just combined, avoiding overmixing.
Baking
- Gently fold the fresh raspberries into the batter using a spatula.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar and garnish with extra raspberries before slicing and serving.
Notes
For a dairy-free version, consider using coconut oil instead of butter. Fresh raspberries are recommended for best texture. Store in an airtight container for up to 3 days at room temperature.