Almond Raspberry Cake arrives with a refined balance of nutty warmth and bright berry acidity. This Almond Raspberry Cake features almond meal folded into a tender crumb and a glossy raspberry coulis that cuts through the cake’s richness. For a similar buttery texture and effortless elegance, see our French Butter Cake recipe. The result is visually striking and quietly sophisticated—golden, fragrant, and lightly studded with jewel-like raspberries.
Why Make This Recipe
- Effortless Yet Elegant: Builds on simple techniques—creaming and gentle folding—so the cake feels upscale without complex steps.
- Minimal Ingredients: Almond meal and fresh raspberries provide depth and brightness with few components.
- Impressive Flavor: A quick raspberry coulis and toasted sliced almonds amplify aroma and texture.
This version elevates the ordinary by using almond meal for a moist, tender crumb and a warm raspberry syrup that soaks the top, producing a glossy finish and delicate tart-sweet contrast.
Ingredients
Base
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure almond extract
- 1 cup (120 g) all-purpose flour, sifted
- 1 cup (100 g) blanched almond meal (finely ground)
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 2–3 tbsp whole milk (to adjust batter consistency)
Raspberry Sauce
- 2 cups (250 g) fresh or frozen raspberries
- 1/3 cup (65 g) granulated sugar
- 1 tbsp lemon juice
- 1–2 tbsp water (if needed)
Topping
- 1/2 cup sliced almonds, toasted
- 2–3 tbsp confectioners’ sugar for dusting
- Optional: few fresh raspberries and edible flowers for garnish
Precision notes: Use room temperature butter and eggs for smooth creaming. Measure almond meal by weight if possible; it should be light and fine.
How to Make Almond Raspberry Cake
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform or cake pan with parchment paper. Toast sliced almonds in a dry skillet until fragrant and pale golden; set aside.
- Mini-tip: Toast almonds over medium heat and stir constantly—nuts color quickly.
- Cream butter and sugar in a stand mixer or with a hand mixer until pale and fluffy, about 3–4 minutes. The mixture should look lighter in color and hold soft peaks.
- Sensory cue: the batter will smell distinctly of butter and take on a silky, airy texture.
- Add eggs one at a time, mixing well after each addition. Stir in almond extract. Scrape the bowl so all ingredients integrate evenly.
- Whisk together all-purpose flour, almond meal, baking powder, and salt. Add the dry mix to the butter mixture in two additions, folding gently. Add milk as needed to achieve a thick but pourable batter.
- Mini-tip: Fold with a spatula to preserve air; overmixing will deflate the batter.
- Pour half the batter into the prepared pan. Scatter half the fresh raspberries over the batter, then top with the remaining batter. Gently press a few raspberries into the top for visual interest. The batter should be pale gold before baking.
- Bake 35–45 minutes, until the top is golden and a skewer inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even color. Remove from oven and let cool 10 minutes in the pan.
- While the cake rests, make the raspberry sauce: combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, mashing gently until the fruit breaks down and the sauce thickens, about 5–7 minutes. Strain if you prefer a smooth coulis.
- Mini-tip: Deglaze the pan with a tablespoon of water to capture every concentrated berry flavor.
- Brush or spoon warm raspberry sauce over the cake while still slightly warm so the glaze soaks in and becomes glossy. Finish with toasted almonds and a light dusting of confectioners’ sugar. Allow the cake to cool fully before slicing to set the crumb.
- Sensory cue: the finished cake should be tender, slightly moist, and fragrant with almond and bright raspberry notes.
How to Serve Almond Raspberry Cake
Serve slices on warm plates for immediate aromatic release. Arrange a thin smear of extra coulis across the plate, place the slice on top, and garnish with a few fresh raspberries and a small quenelle of mascarpone or crème fraîche. For formal service, sprinkle micro herbs or edible flowers and scatter toasted almonds around the slice for contrast.
How to Store Almond Raspberry Cake
At room temperature: cover the cooled cake loosely with a cake dome or plastic wrap for up to 24 hours to preserve tenderness.
Refrigeration: store in an airtight container for 3–4 days; bring to room temperature before serving to revive the flavors.
Freezing: wrap individual slices tightly in plastic and foil, freeze up to 1 month. Thaw overnight in the refrigerator, then warm briefly in a 300°F (150°C) oven for 8–10 minutes to refresh the crumb.
Tips to Make Almond Raspberry Cake
- For a moister crumb, replace 2 tablespoons of flour with an equal weight of almond meal.
- Fold fruit in at the end to prevent streaking and avoid crushing the berries.
- Use a light syrup (1:1 sugar to water) instead of plain water to brush the cake if you want extra shine and sweetness.
- Toast nuts in advance and store in an airtight jar to maintain crunch.
Variation (if any)
- Frangipane Layer: spread a thin layer of frangipane between batter halves for a richer almond profile.
- Cherry Swap: substitute cherries for raspberries and finish with a cherry-amaretto glaze for a deeper flavor.
- Mini Cakes: bake in a muffin tin for elegant individual portions and top each with a dollop of crème fraîche.
- For a complementary party spread, pair this cake with a lighter dip such as our caramel apple cheesecake dip recipe to balance textures.
FAQs
Can I use almond flour instead of almond meal?
Yes. Use finely ground almond flour in equal weight. Note: very fine almond flour can make the crumb denser; if that happens, reduce the almond flour by 1–2 tablespoons and replace with all-purpose flour.
How do I prevent the cake from becoming soggy with the raspberry sauce?
Brush the cake lightly with sauce while warm—one thin layer so the fruit flavor penetrates without saturating. Reserve extra sauce for serving alongside the slice.
Is this cake suitable for a gluten-free diet?
Yes, replace all-purpose flour with a 1:1 gluten-free flour blend and ensure baking powder is gluten-free. The almond meal keeps the cake moist and flavorful.
Can I make this in advance for an event?
You can bake the cake a day ahead, keep it wrapped at room temperature, and add the sauce and toasted almonds just before serving for freshest texture.
Conclusion
This Almond Raspberry Cake offers a quiet sophistication: nutty aromatics, a tender golden crumb, and a glossy ribbon of raspberry that lifts each bite. It performs beautifully for intimate gatherings or an elegant dessert course and rewards small touches—fresh berries, toasted nuts, and a careful brush of syrup. For additional inspiration and a complementary interpretation, consult the classic recipe at Almond Raspberry Cake – Pies and Tacos. How would you make this dish your own?
Print
Almond Raspberry Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refined cake featuring almond meal and fresh raspberries, topped with a glossy raspberry coulis and toasted almonds, creating a balance of nutty warmth and berry brightness.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure almond extract
- 1 cup (120 g) all-purpose flour, sifted
- 1 cup (100 g) blanched almond meal (finely ground)
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 2–3 tbsp whole milk (to adjust batter consistency)
- 2 cups (250 g) fresh or frozen raspberries
- 1/3 cup (65 g) granulated sugar (for raspberry sauce)
- 1 tbsp lemon juice
- 1–2 tbsp water (if needed)
- 1/2 cup sliced almonds, toasted
- 2–3 tbsp confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform or cake pan with parchment paper. Toast sliced almonds in a dry skillet until fragrant and pale golden; set aside.
- Cream butter and sugar in a stand mixer or hand mixer until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in almond extract.
- Whisk together all-purpose flour, almond meal, baking powder, and salt. Add the dry mix to the butter mixture in two additions, folding gently.
- Pour half the batter into the prepared pan. Scatter half the fresh raspberries over the batter, then top with the remaining batter, pressing a few raspberries into the top.
- Bake for 35–45 minutes until top is golden and a skewer inserted into the center comes out with a few moist crumbs.
- Let cool for 10 minutes in the pan.
- Make the raspberry sauce by combining raspberries, sugar, and lemon juice in a saucepan; cook over medium heat until sauce thickens.
- Brush or spoon warm raspberry sauce over the cake while slightly warm.
- Finish with toasted almonds and a light dusting of confectioners’ sugar. Allow the cake to cool fully before slicing.
Notes
For extra shine and sweetness, consider brushing the cake with a light syrup instead of plain water.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg