There’s something truly irresistible about the combo of nutty almonds and bright, tangy raspberries in a tender cake. This Raspberry Almond Cake with Jam Recipe perfectly balances those flavors with a luscious homemade raspberry jam layer that makes every bite feel just a little bit special.
Why You’ll Love This Recipe
- Made from scratch jam: Using fresh raspberries cooked down to jam gives this cake an authentic, vibrant flavor you won’t get from store-bought spreads.
- Almond flour for moistness: Incorporating almond flour adds a lovely texture and subtle nutty richness to the cake that feels both light and decadent.
- Simple yet impressive: This cake looks and tastes like a bakery treat but comes together with straightforward pantry ingredients and basic baking steps.
- Versatile dessert: Whether for casual afternoon tea or a special dinner, this cake never fails to impress family and friends.
Ingredients You’ll Need
All the ingredients here are easy to find, and they play off each other beautifully. The almond flour is key to keeping this cake tender and flavorful while the raspberry jam brings a luscious fruity brightness that complements the cake’s subtle sweetness.
- Frozen raspberries: Using frozen raspberries for the jam is super convenient and tastes just like fresh, plus it helps you make this year-round.
- Granulated sugar: This sweetens both the cake and the jam perfectly without overpowering the tartness of the raspberries.
- Cornstarch: Helps thicken the homemade jam so it sets nicely without running.
- Lemon zest and juice: Brightens the raspberry jam with a fresh, citrusy zing.
- All purpose flour: The classic base for the cake that provides structure and tenderness.
- Almond flour: Adds moistness and that irresistible nutty flavor.
- Baking powder: Gives the cake a gentle lift for a soft, fluffy crumb.
- Unsalted butter: Make sure it’s at room temperature so it creams easily with the sugar.
- Eggs: Keep them at room temperature to help the batter come together smoothly.
- Neutral oil: I like canola or vegetable oil here to keep the crumb moist without affecting flavor.
- Vanilla and almond extract: These extracts layer in warm, aromatic notes that complement the raspberry and almond beautifully.
- Milk: Adds moisture and helps blend the dry ingredients evenly.
- Sliced almonds: Sprinkled on top for a little crunch and to hint at the almond flavor inside.
- Powdered sugar and whipped cream: Optional, but a dusting of sugar and a dollop of cream makes it feel like a celebration.
Variations
I love tweaking this Raspberry Almond Cake with Jam Recipe based on what I have on hand or the season. Feel free to make it your own — it’s really forgiving and flexible.
- Use different fruit jam: I’ve replaced raspberry with blueberry or apricot jam and it still comes out beautifully; just make sure to use thicker jam or cook it down a bit to avoid sogginess.
- Swap almond flour for hazelnut flour: For a different nutty twist, hazelnut flour works great and adds a wonderfully rich flavor.
- Go gluten-free: Try blending a gluten-free flour mix in place of all-purpose flour but keep the almond flour for moisture and flavor; results are delicious.
- Add citrus zest: A bit of orange zest in the batter amps up the cake’s brightness and pairs nicely with raspberries.
How to Make Raspberry Almond Cake with Jam Recipe
Step 1: Make the Homemade Raspberry Jam
Start by combining the frozen raspberries, sugar, cornstarch, lemon zest, and lemon juice in a medium saucepan over medium heat. Stir frequently so nothing sticks or burns. Once it reaches a boil, let it simmer gently for 5–6 minutes, stirring occasionally until the mixture thickens and looks glossy. Then, turn off the heat and set it aside to cool completely. I often make the jam a day ahead — it actually tastes better when it’s had time to develop.
Step 2: Prepare Your Pan and Dry Ingredients
While the jam cools, preheat your oven to 350℉ and line a 9-inch springform pan with parchment paper — this helps with easy removal. Next, whisk together the all-purpose flour, almond flour, baking powder, and salt in a bowl. Having this ready to go makes the batter come together much faster later.
Step 3: Cream Butter and Sugar, Then Add Wet Ingredients
In a separate bowl, beat the softened butter and sugar using a hand mixer or stand mixer until the mixture is pale and smooth — this usually takes about 3 minutes. Then beat in the eggs one at a time, followed by the vanilla and almond extracts. Finally, mix in the neutral oil until everything is well combined. This creaming step helps your cake have the best texture.
Step 4: Combine Dry Ingredients and Milk Gradually
Add the dry ingredients and milk alternately into the wet mixture, starting and ending with the dry ingredients. Mix gently just until combined after each addition — don’t overmix or the cake could become dense. This is a classic baking technique I discovered that really makes a difference in crumb texture.
Step 5: Bake with Jam and Almonds on Top
Pour the batter into your prepared pan and spread evenly. Then gently spoon the cooled raspberry jam over the top, followed by a sprinkle of sliced almonds. Pop it in the oven and bake for about 40–50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Step 6: Cool and Add Finishing Touches
Let the cake cool completely in its pan on a wire rack before removing the springform ring. Once cool, dust with powdered sugar and, if you want to be fancy, serve with a spoonful of whipped cream on the side. I used to skip this step but found it really elevates the aroma and pairing.
Pro Tips for Making Raspberry Almond Cake with Jam Recipe
- Jam thickness matters: I learned that stirring constantly and cooking the jam until thick prevents it from sinking into the cake and keeps each bite flavorful.
- Room temp ingredients: Using room temperature eggs and butter creates a smoother batter and a tender crumb without patches of flour pockets.
- Don’t overmix batter: Mixing just to combine keeps the cake airy and soft — overdoing it tightens the gluten and makes it dense.
- Springform pan advantage: Using a springform pan makes removing the cake much easier and preserves the jam topping’s pretty look.
How to Serve Raspberry Almond Cake with Jam Recipe
Garnishes
I usually keep it classic with a light dusting of powdered sugar which adds a touch of sweetness without weighing down the fresh flavors. On special occasions, I add a dollop of freshly whipped cream or a spoonful of crème fraîche for a lovely tangy contrast that my guests rave about.
Side Dishes
This cake pairs wonderfully with a cup of well-brewed black tea or a fruity white wine if you’re celebrating. For something heartier, a simple mixed greens salad with citrus vinaigrette balances the richness nicely for an afternoon gathering.
Creative Ways to Present
One of my favorite ways to present this cake is by serving individual slices on pretty dessert plates with a small scoop of vanilla ice cream and a sprig of fresh mint. For parties, I’ve arranged mini slices on a tiered cake stand with edible flowers scattered around, making it look utterly enchanting.
Make Ahead and Storage
Storing Leftovers
I like to store leftover cake in an airtight container in the fridge to keep the jam and almonds from drying out. It stays moist and delicious for about 3 days — just bring slices to room temp before serving for the best flavor.
Freezing
This cake freezes surprisingly well. I slice it first, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. When you want a treat, just thaw overnight in the fridge and warm slightly for a fresh-baked feel.
Reheating
To freshen up leftovers, I pop slices in the microwave for 15-20 seconds or warm them in a low oven (300℉) for about 5-7 minutes. This brings the jam back to a lovely soft texture without drying out the cake.
FAQs
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Can I use fresh raspberries instead of frozen for the jam?
Absolutely! Fresh raspberries work wonderfully and may even be sweeter depending on the season. Just follow the same cooking process, but you might need a little less cooking time since fresh berries release juice faster.
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Is it necessary to use almond flour in the cake?
While almond flour adds a lovely moistness and nutty flavor, you can substitute with all-purpose flour if needed. The texture will be a bit lighter and less rich, but the cake will still be delicious.
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How do I prevent the raspberry jam from sinking into the cake?
Make sure the jam is fully cooked and thick before spreading it on the cake batter. Allow the jam to cool somewhat to prevent it from melting into the batter during baking. Using a springform pan also helps keep the jam intact on top.
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Can I make this cake dairy-free?
Yes! Substitute the butter with your favorite dairy-free spread and use a plant-based milk alternative. The texture might vary slightly, but it still tastes great with raspberry and almond flavors.
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What’s the best way to serve this cake warm?
Warm slices gently in the microwave or oven, then top with whipped cream or vanilla ice cream to create an indulgent dessert experience. Fresh raspberries or a drizzle of honey make lovely finishing touches.
Final Thoughts
This Raspberry Almond Cake with Jam Recipe has quickly become one of my go-to treats when I want to impress without stress. I love how it combines a homemade jam element with a tender almond-infused crumb — it’s a kitchen classic in my house now. I hope you enjoy making and sharing it as much as I do; it really brings people together over coffee, tea, or a cozy evening dessert.
Print
Raspberry Almond Cake with Jam Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Almond Cake features a moist almond-flavored cake layered with a tangy homemade raspberry jam, topped with sliced almonds, powdered sugar, and whipped cream. It’s a delightful dessert perfect for any occasion, combining the nutty richness of almonds with the bright flavor of fresh raspberries.
Ingredients
Raspberry Jam
- 2 cups frozen raspberries (12 oz.)
- ⅓ cup granulated sugar (66 g)
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 1 tablespoon lemon juice
Raspberry Almond Cake
- 1½ cups all purpose flour (180 g)
- ½ cup almond flour (48 g)
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- ¾ cup granulated sugar (150 g)
- 2 large eggs, room temperature
- ¼ cup neutral oil (vegetable, canola, or olive oil)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract or emulsion (optional)
- ½ cup milk
- ¼ cup sliced almonds
Toppings
- Powdered sugar
- Whipped cream (optional)
Instructions
- Prepare Raspberry Jam. In a medium saucepan, combine the frozen raspberries, cornstarch, granulated sugar, lemon zest, and lemon juice. Place over medium heat and stir frequently until the mixture comes to a boil. Allow it to boil for 6 minutes, stirring occasionally. Remove from heat and let the jam cool completely before using. You can prepare this jam ahead of time.
- Preheat Oven and Prepare Pan. Preheat your oven to 350℉ and line a 9-inch springform pan with parchment paper for easy removal.
- Mix Dry Ingredients. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar. In a medium bowl, use a hand or stand mixer to beat the softened unsalted butter and granulated sugar until the mixture is smooth and creamy, about a few minutes. Add the eggs one at a time along with the vanilla extract and almond extract (if using). Mix for 1-2 minutes until fully incorporated. Then slowly add the neutral oil and mix until combined.
- Combine Wet and Dry Ingredients. Alternately add the dry ingredient mixture and milk to the wet ingredients, mixing gently between additions just until incorporated. Avoid overmixing to keep the batter light.
- Assemble the Cake. Pour the batter into the prepared springform pan. Spread the cooled raspberry jam evenly over the batter surface. Sprinkle the sliced almonds evenly on top.
- Bake the Cake. Place the pan in the center of the oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Add Toppings. Allow the cake to cool completely in the pan before removing. Dust the top with powdered sugar and serve with whipped cream if desired.
Notes
- The raspberry jam can be made a day in advance and stored in the refrigerator to save time on baking day.
- If almond extract is unavailable, you can omit it or substitute with a small amount of almond liqueur.
- Ensure butter and eggs are at room temperature for best mixing results and cake texture.
- Parchment lining and springform pan help with easy cake removal and clean edges.
- You can substitute almond flour with additional all-purpose flour if necessary, but almond flour adds moisture and flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
