Raspberry and almond cake
This Raspberry and Almond Cake features a perfect blend of tart raspberries and rich almonds, creating a deliciously wholesome dessert. It's easy to prepare with just four ingredients, making it a perfect choice for any occasion.
Cook time 60 min
Prep time 30 min
Ingredients:
2 cups raspberries6 eggs
1 cup sugar
2 cups almonds
This delightful Raspberry and Almond Cake is perfect for dessert or a special occasion. Its hallmark lies in the delightful combination of tart raspberries and rich, nutty almonds, making it a treat that's both flavorful and wholesome. With just four key ingredients, this cake is surprisingly easy to prepare and will definitely impress your family and friends.
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
If you don't have pre-ground almonds, take whole almonds and grind them in a food processor until they form a fine meal. Be careful not to over-process, or you'll end up with almond butter.
In a large mixing bowl, add the eggs and sugar. Using an electric mixer, beat the eggs and sugar together on high speed until the mixture is thick, pale, and has doubled in volume. This should take about 5-7 minutes.
Gently fold the ground almonds into the egg and sugar mixture. Be careful not to deflate the batter, so use a spatula and make gentle folding motions.
Once the almonds are well incorporated, gently fold in the raspberries. Be careful to avoid crushing them too much. You want them evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula. Place the cake in the preheated oven and bake for about 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled completely, transfer it to a serving plate. You can dust the top with powdered sugar for an extra touch if desired. Slice and serve with extra fresh raspberries or a dollop of whipped cream, if you like.
There you have it – a luscious Raspberry and Almond Cake that’s bound to be the star of any gathering. With the right blend of tart raspberries and rich almonds, plus the light fluffiness provided by the eggs, this cake offers a delectable bite every time. Enjoy it with a scoop of ice cream or a dollop of whipped cream for an extra indulgent treat.
Raspberry and almond cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 40-50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
The cake is ready when a toothpick or cake tester inserted into the center comes out clean or with only a few crumbs attached. It should also be firm to the touch and lightly golden on top.
Use a 9-inch (23 cm) round cake pan for this Raspberry and Almond Cake. Make sure to grease it and line the bottom with parchment paper for easy removal.
Yes, you can substitute almonds with other nuts like hazelnuts or pistachios, but keep in mind that it will alter the flavor and texture of the cake.
Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze slices for up to 3 months.
Tips:
- Use fresh or frozen raspberries depending on availability, but ensure they are thoroughly drained if using frozen.
- Blanch the almonds beforehand to remove their skins for a more refined texture in the cake.
- To prevent raspberries from sinking to the bottom, toss them in a light coating of flour before adding them to the batter.
- Allow the cake to cool completely before removing it from the pan to prevent it from falling apart.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition per serving
8 ServingsCalories 350kcal
Protein 11g
Carbohydrates 36g
Fiber 6g
Sugar 27g
Fat 20g
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