This Raspberry Almond Cake is light, moist, and beautifully balanced with sweet-tart raspberries and a rich almond flavor. It’s perfect for

afternoon tea, dessert, or special occasions.

Ingredients

For the Cake

• 1 cup almond flour

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 3 large eggs

• 1 teaspoon almond extract

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 1 cup fresh or frozen raspberries

For Topping (Optional)

• Sliced almonds

• Powdered sugar, for dusting

Instructions

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.

2. Prepare the dry ingredients
   In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.

3. Cream butter and sugar
   In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. Add eggs and flavorings
   Add the eggs one at a time, beating well after each addition. Mix in almond extract and vanilla extract.

5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

6. Fold in raspberries
   Gently fold in the raspberries, being careful not to crush them.

7. Bake the cake
   Pour the batter into the prepared pan. Sprinkle sliced almonds on top if using.
   Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and serve
   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Tips

• Toss raspberries lightly in flour to prevent them from sinking.

• Use frozen raspberries straight from the freezer to avoid excess moisture.

• Serve with whipped cream or vanilla ice cream for extra indulgence.

Moist, fragrant, and bursting with berry flavor, this Raspberry Almond Cake is a timeless dessert that’s sure to impress.