Delicious Raspberry Almond Cake Recipe
Quick and easy Raspberry Almond Cake. Made with almond meal, flaked almonds and fresh raspberries, it boasts a soft, buttery crumb and a golden, nutty crust. Best of all, it’s ready to eat in one hour!
I’m in love ❤️
Jump to:
View more
Meet my new Raspberry Almond Cake. A perfectly soft, butter cake with a distinct almond flavour. Made with almond meal and a dash of almond extract, this cake is filled with juicy raspberries and topped with crunchy, flaked almonds.
MY LATEST VIDEOS
It’s surprisingly easy to make, but it looks just a little bit fancy. And it tastes amazing! Light, buttery and almond-y.
Why you will love this recipe
- Quick and easy: This simple tea-cake is quick and easy to make.
- One-layer: Enjoy a simple one layer 8-inch cake.
- Tender texture: It boasts a beautiful soft, tender crumb.
- Simple: Without the need for any frosting, this cake is ready to eat in under an hour.
Thank you for this absolutely beautiful cake, I have made it several times, it turns out perfectly and everyone raves about it!– Cathy
Recipe testing
I had so much fun testing the recipe for this Raspberry Almond Cake. I’m a big fan of quick and easy one layer cakes like my Lemon Crumb Cake, Blueberry Coffee Cake, Pear Cake and popular Pistachio Cake recipe. So I couldn’t wait to make a delicious almond cake filled with juicy raspberries.
I began recipe testing by using my Apple Cinnamon Cake as the base. It uses oil to create a really moist cake. I substituted a little flour for almond meal, added almond extract, fresh raspberries and flaked almonds.
The result? Surprisingly awful (see the first cake below). The balance of ingredients was off. The cake sank in the middle and it was dense and wet. The raspberries added way too much moisture and the almond meal had affected the structure