Soft and tender Raspberry Almond Cake with a crunchy, nutty crust.
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 175 grams (1 and 1/4 cups) plain flour or all purpose flour
- 75 grams (3/4 cup) almond meal or ground almonds
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 180 ml (3/4 cup) full fat or whole milk
- 125 grams (1 cup) fresh raspberries
- 30 grams (1/3 cup) flaked almonds
- Icing sugar or powdered sugar, to serve, optional
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes.
- Add eggs, vanilla and almond extracts and beat briefly to combine. Don’t worry it it goes a little lumpy at this stage.
- Add flour, almond meal, baking powder and salt, along with the milk. Gently mix together on a low speed, just until cake batter is smooth and creamy.
- Roughly tear 95 grams (3/4 cup) of the raspberries in half and fold them into the batter. Transfer batter to prepared pan. Press remaining whole raspberries on top. Scatter over flaked almonds.
- Bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Leave cake to cool for 10 minutes before carefully transferring to a wire rack to cool completely. To serve, dust cake lightly with icing sugar.
Almond extract: You’re likely to find almond extract in your local supermarket in the baking section or online. It offers a unique flavour but only needs to be used sparingly. If you don’t enjoy the flavour of almond extract, you can reduce it to 1/4 teaspoon. Or you can leave it out entirely and add 1 teaspoon of vanilla extract (total).
Raspberries: You can use fresh or frozen raspberries in this recipe. Personally, I prefer fresh raspberries if they’re in season. If you choose to use frozen raspberries, add them to the batter frozen – do not thaw them first. If you’ve had issues with raspberries sinking to the bottom of your cakes, you can toss them in 1-2 tablespoons of the flour before you add them to the batter. I find tearing the raspberries in half works just as well.
Almond meal: Almond meal is made from 100% ground raw almonds usually with the skin still on. It is not the same as almond flour, which is made from peeled, blanched almonds and has a finer texture than almond meal. I tested this recipe with almond meal and recommend using it for best results. But almond flour should also work.
Storage: You can keep this cake in an airtight container at room temperature.