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
Scale
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
