Best Raspberry Almond Cake Recipe – Learn Like a Pro : We’ve been very into easy one-pan fruit cakes lately because they’re perfect for any time of day. Particularly lately, we’ve been loving cakes with almond flavors, which go so nicely with tea or coffee. This Raspberry Almond Cake is really delicious! With a hint of almond flour, it’s a delicate, mildly buttery vanilla and almond cake with an exceptionally soft and delicate texture. It’s something you could have in a posh tea establishment, but all you need is a few basic ingredients to create it at home!
Best Raspberry Almond Cake Recipe – Learn Like a Pro
I adore it because it is substantial but delicate, adorned with vibrant raspberries, and finished with crisp golden sugar and toasted almonds! The pairing of raspberry and almond is incredibly tasty and refreshing. cake that is not too sweet and needs no frosting is perfect for breakfast, snack or even dessert.
INGREDIENTS
Cake batter:
- 1 ⅓ cups 190g all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoon 84g unsalted butter softened
- ¾ cup 150g granulated sugar
- 2 tablespoon 30ml sunflower oil
- 1 teaspoon 5ml pure vanilla extract
- ½ teaspoon almond extract
- 2 large eggs
- ⅔ cup 150ml full fat yogurt
- ½ cup 50g almond flour
- 1 ¼ cups 140g fresh raspberries
Topping:
- ½ cup 40g flaked almonds
- 2 tablespoon 25g coarse sugar
ALSO SEE
INSTRUCTIONS
Start the oven at 350 degrees Fahrenheit. Using parchment paper, line an 8-inch round springform pan.
Into a medium bowl, sift flour and baking powder. Stir in almond flour and salt, making sure to break up any almond flour clumps as you whisk to get a uniform blend.
In a large basin, combine soft butter, sugar, oil, almond extract, and vanilla extract. Beat with an electric hand mixer for two to three minutes, or until pale and frothy. One egg at a time, beat in until smooth and well combined. Beat thoroughly in between each addition. Add yogurt and stir.
Gently fold in the almond flour and flour mixture until just blended. Avoid over-mixing. There will be a lot of batter.
Fold in remaining raspberries gently, reserving a few for the topping. Spread it out gently into the pan using an offset spatula. Sprinkle the batter with the few raspberries that were set aside. Evenly distribute the almonds throughout the surface, and then top with the sugar.
Roast the almonds for 35 to 45 minutes, or until a skewer inserted into the center comes out clean. When ready to remove from the pan, transfer the pan to a wire rack and allow it cool for twenty minutes. Warm cake tastes delicious! Have fun.
FAQ
Can I freeze this raspberry almond cake?
Indeed! It is best to slice it first, then store the slices in the freezer for up to three months by placing them in a freezer bag that can be sealed.
How do I store this raspberry almond cake?
This cake can be kept for up to two days at room temperature or longer in the refrigerator if stored in an airtight container. Store it in the refrigerator for up to one week.
How do I store this raspberry almond cake?
You can use light sour cream instead of yogurt to make this raspberry-almond cake.
Can I use frozen raspberries in the batter?
It is possible to use frozen fruit! Don’t thaw frozen raspberries before using them. They will leak juices when they defrost, which will turn the batter a blue color. Additionally, the batter will cool down from the frozen berries, so bake it for a few more minutes.
