Let's Bake

Raspberry Almond Cake

Yield Serves 8
Prep: 20 minutesCook: 40 minutesTotal: 1 hour

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


  1. 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.
  2. In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes. 
  3. Add eggs, vanilla and almond extracts and beat briefly to combine. Don’t worry it it goes a little lumpy at this stage. 
  4. 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.
  5. 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. 
  6. Bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
  7. 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. 

Nutrition Information

Serving Size: 1 slice Calories: 383 Sugar: 21 g Sodium: 105.7 mg Fat: 20.4 g Carbohydrates: 41.9 g Protein: 9.3 g Cholesterol: 80.9 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: Australian
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