Go Back
Raspberries are not only a key ingredient in this cake; they also bring a host of health benefits to the table. Packed with vitamins, antioxidants, and fiber, these tiny fruits are a powerhouse of nutrition. The natural acidity of raspberries provides a refreshing burst of flavor that cuts through the sweetness of the cake, enhancing its overall taste.

Raspberry and Almond Cake

Discover the joy of baking with the Raspberry Bliss Almond Cake, a stunning dessert that combines the tartness of fresh raspberries with the nutty flavor of almond flour. Perfect for any occasion, this cake is light yet indulgent, making it a delightful treat. Packed with nutrition, the ingredients work together to create a beautifully balanced flavor profile. Follow our easy recipe for a cake that looks and tastes like a gourmet creation, impressing any guest with both its presentation and taste.
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh raspberries (plus extra for garnish)

1 cup almond flour

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Zest of 1 lemon

1 tbsp lemon juice

Powdered sugar (for dusting, optional)

Slivered almonds (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice until just combined.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients (dry-wet-dry). Mix until just combined – do not overmix.

            Fold in Raspberries: Gently fold in the fresh raspberries, taking care not to break them up too much.

              Pour and Level: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle slivered almonds over the top if desired.

                Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean and the edges are lightly golden.

                  Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                    Serve: Once cooled, dust the cake with powdered sugar and garnish with additional raspberries and slivered almonds. Slice and serve your delicious Raspberry Bliss Almond Cake!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 8-10 slices