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Raspberry Almond Cake Recipe

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4.3 from 5 reviews

  • Author: Lea
  • Total Time: 55-60 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Raspberry Almond Cake is a delightful, nutty dessert featuring layers of almond-flavored frangipane swirled with sweet raspberry jam and topped with fresh raspberries and sliced almonds. Moist and tender with a fragrant almond aroma, it’s perfect for gatherings or a special treat.

Ingredients

Frangipane

  • 2 1/2 tablespoons butter (room temperature, 37 grams)
  • 1/2 cup almond flour (60 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg white
  • Pinch of salt
  • 1 teaspoon almond extract

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled (130 grams)
  • 1/2 cup almond flour (60 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Cake Batter

  • 1/2 cup butter (room temperature, 118 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2 large eggs
  • 1/2 cup sour cream (120 grams)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Toppings

  • 1/2 cup raspberry jam (160 grams)
  • 1 cup fresh raspberries (130 grams)
  • 1/4 cup sliced almonds (21 grams)
  • Powdered sugar (for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the pan generously to prevent sticking.
  2. Make the Frangipane: In a small bowl, combine the frangipane ingredients: 2 1/2 tablespoons butter, 1/2 cup almond flour, 1/4 cup granulated sugar, egg white, pinch of salt, and 1 teaspoon almond extract. Beat on high for 1-2 minutes until smooth and creamy. Set aside. No need to clean the mixer before using for the cake batter.
  3. Mix Dry Ingredients: Whisk together the dry ingredients—1 cup all-purpose flour, 1/2 cup almond flour, baking powder, baking soda, and 1/2 teaspoon salt—in a bowl. Set aside.
  4. Cream Butter and Sugar: Using a hand or stand mixer, cream 1/2 cup butter and 3/4 cup granulated sugar together for 2-3 minutes until the mixture is light and fluffy.
  5. Add Wet Ingredients: Add 2 large eggs, 1/2 cup sour cream, 1 teaspoon vanilla, and 1 teaspoon almond extract to the creamed butter and sugar. Mix on low speed until well combined and smooth.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet batter while mixing on low speed. Mix until the batter is completely smooth, scraping down the sides with a spatula to ensure no flour pockets remain. Avoid overmixing.
  7. Fill Pan with Batter: Pour the cake batter into the prepared springform pan and smooth the top evenly.
  8. Pipe Frangipane and Raspberry Jam: Transfer the frangipane into a piping bag or sandwich bag with a small corner cut off. Pipe a large, thick swirl of frangipane onto the top of the cake batter. Then pipe the raspberry jam just inside the frangipane swirl in the same manner. Using a knife or toothpick, gently swirl the frangipane and jam into the cake batter to create a marbled effect.
  9. Add Raspberries and Almonds: Wash and dry the fresh raspberries thoroughly. Place them evenly over the top of the cake batter—they will sink slightly as the cake bakes. Sprinkle the 1/4 cup sliced almonds evenly over the top.
  10. Bake: Bake in the preheated oven for 40-45 minutes. The cake should be set but the frangipane may have a slight wobble in the center. Remove from oven and allow to cool completely.
  11. Finish and Serve: Once cooled, run a knife around the edge of the pan to loosen the cake, then remove the springform pan sides. Dust the cake with powdered sugar if desired. Serve plain or accompanied by whipped cream and extra fresh raspberries for a beautiful presentation.

Notes

  • Ensure your butter is at room temperature for easier creaming and better texture.
  • The fresh raspberries will sink slightly as the cake bakes, creating lovely pockets of berry flavor inside.
  • If you do not have a piping bag, use a sandwich bag with a small corner snipped off.
  • Allow the cake to cool completely for easier removal from the springform pan and cleaner slices.
  • This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • For a dairy-free option, substitute butter and sour cream with plant-based alternatives.
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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