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Almond Raspberry Cake

A fluffy and moist cake blending nutty almond flavors with fresh raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup all-purpose flour Sift for ultimate fluffiness
  • 1/2 teaspoon baking powder
Wet Ingredients
  • 1 cup sugar Adjust sweetness to taste
  • 1/2 cup butter, softened Use room temperature butter
  • 3 pieces eggs Use room temperature eggs
  • 1 teaspoon vanilla extract Enhances flavor
Fruits
  • 1 cup fresh raspberries Can substitute with blueberries or peaches

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, cream together butter and sugar until fluffy.
  3. Add in eggs and vanilla, mixing well.
  4. In another bowl, combine almond flour, all-purpose flour, and baking powder.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the raspberries.
  7. Pour batter into a greased cake pan.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let it cool before serving.

Notes

For serving, consider drizzling with vanilla icing or adding a dollop of whipped cream. Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.