Description
Raspberry Almond Cake is a light and airy dessert that combines the tartness of fresh raspberries with the rich, nutty flavor of almonds. This cake is perfect for any occasion, from birthday celebrations to sunny picnics. Each slice offers a delightful sensory experience, making it a must-try for dessert lovers. With simple ingredients and foolproof techniques, you’ll impress your family and friends with this stunning treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp almond extract
- 1 cup fresh raspberries (or frozen)
- ½ cup sliced almonds (toasted)
- Powdered sugar (for dusting)
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2. In a bowl, whisk flour, baking powder, and salt.
- 3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in almond extract.
- 4. Gradually combine dry ingredients with wet ingredients until just mixed. Gently fold in raspberries and almonds.
- 5. Divide batter between pans and smooth tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- 6. Cool in pans for 10 minutes before transferring to wire racks. Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg