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This raspberry almond cake ticks all the boxes and is almost guilt-free. Each bite is moist and fluffy, and I am positive this easy recipe will find its way into your regular bakes.
Why you’ll love this raspberry almond cake:
-This simple yet fancy cake is perfect for afternoon tea or a delicious treat after dinner
-This cake does not use a lot of sugar so it is not overly sweet
-The fresh raspberries add a tangy sweetness to this bake
-Top this cake with a little powdered sugar and you are ready to go!
In this recipe, you will create the perfect raspberry almond cake, great for an afternoon snack or after dinner treat.
How to make raspberry almond cake:
This recipe was created with tea time in mind. I wanted to develop something that was simple to make, lovely to snack on, while moist and delicious.
Ingredients:
Flour – Here I’m using standard AP flour, it creates a denser cake with a larger crumb when compared with using pastry flour.
Almond flour – When used in conjunction with the AP flour you get a very filling and dense cake.
Whole Milk – In this recipe, I recommend using whole milk however you can use soy, almond, or cashew milk as alternatives.
Raspberries – I recommend using fresh raspberries, as they keep their shape better than pre-frozen ones.
Cornstarch – The cornstarch helps the cake set. When the cake starts to bake the starch is activated.
Sliced almonds – The sliced almonds in the cake are used as garnish.
Baking overview: Raspberry Almond Cake
This recipe is made up of 3 main steps: The combining of the dry ingredients, the blending of the wet, and the stirring of all the ingredients together. In those three steps, you get a delicious cake that can be topped with a little powdered sugar, coconut flour (if you want to keep refined sugar low), or coconut cream once baked.
Looking for more recipes?
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Raspberry Almond Cake
Equipment
- Hand or stand mixer
- Large Bowl
- Whisk
- Spatula
- 6 inch cake pan
- Parchment paper
Ingredients
- 1 cup AP flour
- 1/2 cup almond flour
- 1 tbsp cornstarch
- pinch of salt
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter room temperature
- 1 large egg room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk room temperature
- 1/2 cup fresh raspberries (plus some for the top)
- sliced almonds
Instructions
- Preheat oven to 350°F. Line and grease 6 inch cake pan and set aside.
- In a large bowl, add flour through to baking powder. Whisk together until well incorporated.
- In a large bowl, cream sugar and butter together on high speed 3-4 mins.
- Whisk egg and vanilla together, then add to the butter mixture. Mix well until smooth.
- Add half the milk and half of the dry ingredient bowl, mix all together utill almost fully incorporated then add the other half of the wet and dry ingredients. Mix on low speed until the last streak of flour is gone. Next, add fresh raspberries and fold them in with a spatula, gently so as not to over mix the batter.
- Add batter to cake pan and smooth out. Top with sliced almonds and bake for 40-50 mins or until a skewer can be removed clean.
- Let cool in pan completely before removing. Once completely cool, top with coconut flour or a little powdered sugar if desired. Serve solo or with whipped or coconut cream.