Almond Raspberry Cake: A Delicious Recipe You’ll Love!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
A delicious and moist almond raspberry cake that is perfect for any occasion.
- Author: Isabella
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup fresh raspberries
- Powdered sugar, for dusting
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, combine the almond flour, granulated sugar, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the eggs and vanilla extract until well combined.
- Pour the melted butter into the egg mixture and stir until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries, being careful not to break them apart.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
Notes
- For added flavor, consider adding a teaspoon of almond extract to the batter.
- Swap out the raspberries for blueberries or chopped strawberries for a different fruit twist.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 6g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg