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4.9 from 48 votes

Raspberry Almond Cake

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8 serves
Calories: 357 kcal
Course: Dessert
Cuisine: Greek

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

    Cup of Yum
  1. 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.
  2. 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).
  3. Add the lemon zest and vanilla and mix again.
  4. Add the almond flour, baking powder and raspberries and fold through until well incorporated.
  5. Pour the cake batter into the prepared baking tin and tap a few times to remove any air bubbles.
  6. 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).
  7. Allow the raspberry almond cake to cool in the tin for thirty minutes before cooling it on a wire rack.
  8. 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

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

% 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.