Raspberry Almond Cake
User Reviews
4.9
48 reviews
Excellent
Raspberry Almond Cake
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Soft, delicate and boasting a tender crumb, this delicious raspberry almond cake recipe is heaven on a plate! This exquisite dessert is perfect for any occasion and will captivate your senses, leaving you craving more.
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Ingredients
For the cake:
- 4 eggs
- 100 grams sugar granulated or superfine
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest (zest of 1 large lemon approx.)
- 3 cups almond flour
- 1 teaspoon baking powder
- 200 grams raspberries fresh or frozen
- 2 tablespoon almonds sliced, flaked or slivered almonds
- 2 tablespoon powdered sugar
Instructions
- Preheat the oven to 180°C (350°F)Prepare an 8” round cake pan by generously greasing the bottom and sides with cooking spray and line with parchment paper.
- Using the bowl of a stand mixer fitted with a paddle attachment, cream the eggs and granulated sugar on medium-high speed until the mixture becomes pale and thick (this should take approximately three minutes).
- Add the lemon zest and vanilla and mix again.
- Add the almond flour, baking powder and raspberries and fold through until well incorporated.
- Pour the cake batter into the prepared baking tin and tap a few times to remove any air bubbles.
- Generously top the cake with flaked almonds and bake in a preheated oven for 30-35 minutes (check that a skewer or toothpick inserted into the centre comes out clean).
- Allow the raspberry almond cake to cool in the tin for thirty minutes before cooling it on a wire rack.
- Once cooled, dust the cake with powdered sugar. Serve and enjoy!
Notes
I prefer to use aluminium baking tins because they produce a lighter-coloured cake. You can use darker coloured pans if you prefer. However, they may create a darker-coloured cake.
- For best results, use almond flour. Almond flour is made from blanched almonds (with the skins removed) and has a finer texture, and makes an excellent substitute for all-purpose flour. Almond meal is typically made from almonds (with their skin on) and has a coarser texture.
- Make sure your eggs are at room temperature - this way, they’ll be easier to mix with the other ingredients. To bring cold eggs to room temperature, place them in a cup of hot tap water for ten minutes and use them according to the recipe.
- Beat the sugar and eggs until pale and thick (it should almost be white!). This technique makes incorporating air and volume into the cake easier, especially with gluten-free desserts.
- Coat the berries in flour before baking to help stop the fruit from sinking to the bottom of the cake pan. Remember this tip when preparing thin batters.
- Weigh your ingredients. I don’t have to repeat myself, but weighing the ingredients is essential for baking success. I use grams for precise measurements. A kitchen scale is a crucial tool to have in your kitchen - highly recommended!
- Cover the raspberry almond cake with foil if it browns too quickly. I find using almond flour browns a little quickly sometimes. If you notice the cake browning too quickly, cover it with aluminium foil to prevent burning.
Nutrition Information
Show Details
Serving
1serve
Calories
357kcal
(18%)
Carbohydrates
27g
(9%)
Protein
13g
(26%)
Fat
24g
(37%)
Saturated Fat
2g
(10%)
Nutrition Facts
Serving: 8serves
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1serve | |
| Calories | 357kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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