Soft Almond Raspberry Cake (Print version)
Tender almond-infused cake with juicy raspberries, perfect for afternoon tea or light dessert.
# What you'll need:
→ Dry Ingredients
01 - 1 cup all-purpose flour (120 g)
02 - 1 cup almond flour, finely ground (100 g)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened (115 g)
06 - 3/4 cup granulated sugar (150 g)
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature (120 ml)
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon almond extract
→ Add-ins and Toppings
11 - 1 1/4 cups fresh raspberries (150 g)
12 - 2 tablespoons sliced almonds
13 - 1 tablespoon powdered sugar, for dusting
# How to make it:
01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
05 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in the milk, then add the remaining dry ingredients. Mix until just combined; do not overmix.
06 - Gently fold in 1 cup of raspberries, reserving the remaining 1/4 cup for the top.
07 - Spread the batter evenly in the prepared pan. Scatter the reserved raspberries and sliced almonds over the top.
08 - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
# Expert suggestions:
01 -
- The tender crumb practically melts on your tongue while toasted almond notes linger like a gentle hug
- Fresh raspberries create bursts of brightness that cut through the richness in the most delightful way
02 -
- Room temperature ingredients make the difference between a tender cake and a dense one
- Overmixing after adding flour develops gluten and makes the cake tough instead of melt in your mouth soft
03 -
- Toss raspberries in a tablespoon of flour before folding them in to prevent sinking
- Let the cake cool completely before dusting with powdered sugar or it will melt into the surface