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–+ servings

Raspberry Almond Cake

This Raspberry Almond Cake is so fresh and full of raspberry and almond flavor. It has a moist almond vanilla cake that is topped with fresh raspberries and almond flakes. This cake taste of summer, is super easier to make and perfect for any gathering or family hangout.
5 fra 2 stemmer
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 slices
Calories 322 kcal

Equipment

Ingredients
 
 

RASPBERRY ALMOND CAKE

  • 180 g all-purpose flour
  • 60 g almond flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 150 g granulated sugar
  • 85 g butter room temperature
  • 2 eggs room temperature
  • 150 g sour cream room temperature
  • 25 g vegetable oil e.g canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 280 g fresh raspberries
  • 40 g almond flakes
  • powdered sugar for dusting

Instructions
 

  • Preheat the oven at 170ºC/340ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
  • Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside.
    180 g all-purpose flour, 60 g almond flour, 1 ¼ teaspoon baking powder, ¼ teaspoon salt
  • In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
    150 g granulated sugar, 85 g butter
  • Add the eggs one at a time and on low speed mix it in until combined.
    2 eggs
  • Continue by adding half the dry ingredients, on low speed, mixing until just combined.
  • Then add the sour cream, vegetable oil, almond extract, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
    150 g sour cream, 25 g vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Add the cake batter into the prepared pan and even it out. Then top it evenly with raspberries and almond flakes. Bake for 45-50 minutes or until a cake tester comes out clean.
    280 g fresh raspberries, 40 g almond flakes
  • Let the cake cool on a cooling rack. After 10 minutes, gently release and remove the cake from the spring form and let it cool down completely. Once completely cooled down and ready to serve, dust it with powdered sugar.

Nutrition

Calories: 322kcalCarbohydrates: 35gProtein: 6gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 184mgPotassium: 125mgFiber: 3gSugar: 17gVitamin A: 363IUVitamin C: 7mgCalcium: 85mgIron: 2mg
Keyword almond cake, raspberry
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