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
Scale
- 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