Raspberry Topped Almond Cake

Indulge in the irresistible charm of this Raspberry Topped Almond Cake, a show-stopping dessert that's as elegant as it is easy to make. This moist and tender cake boasts a rich almond flavor, thanks to a blend of almond flour and a hint of almond extract, balanced perfectly with a touch of vanilla. Fresh, juicy raspberries crown the golden, buttery cake, creating a delightful contrast of tart and sweet, while a final dusting of powdered sugar adds a touch of sophistication. With a quick prep time of just 20 minutes and simple, pantry-friendly ingredients, this cake is perfect for celebrations, afternoon tea, or any time you crave a homemade treat. Whether you're a seasoned baker or a beginner, this versatile almond cake with raspberry topping will undoubtedly become a favorite in your dessert repertoire.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 170 grams unsalted butter
• 150 grams granulated sugar
• 3 large eggs
• 200 grams almond flour
• 50 grams all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 60 ml milk
• 150 grams fresh raspberries
• 2 tablespoons powdered sugar (for dusting)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch round cake pan with parchment paper.

Step 2

In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand or stand mixer.

Step 3

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract.

Step 4

In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

Once the cake is completely cool, top it with the fresh raspberries arranged evenly over the surface.

Step 10

Dust the cake with powdered sugar just before serving for a beautiful finishing touch.

Step 11

Slice and enjoy your Raspberry Topped Almond Cake!

Nutrition Facts

Serving size	807.2 grams (807.2g)

Amount per serving	% Daily Value*
Calories	3458

Total Fat 261.80g	336%
Saturated Fat 97.70g	489%
Polyunsaturated Fat 0.00g
Cholesterol 940mg	313%
Sodium 1302mg	57%
Total Carbohydrate 252.70g	92%
Dietary Fiber 22.80g	81%
Total Sugars 176.30g
Protein 70.10g	140%

Vitamin D 150IU	751%
Calcium 634mg	49%
Iron 12mg	67%
Potassium 403mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 7.7%

Carbs: 27.7%