Description
This Raspberry Almond Cake recipe features a moist almond-infused cake topped with a tangy homemade raspberry jam and crunchy sliced almonds, finished with a dusting of powdered sugar and optional whipped cream for an elegant dessert perfect for any occasion.
Ingredients
Scale
Raspberry Jam:
- 2 cups (12 oz.) frozen raspberries
- ⅓ cup (66g) granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 1 tablespoon lemon juice
Raspberry Almond Cake:
- 1½ cups (180g) all purpose flour
- ½ cup (48g) almond flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoon unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup neutral oil (vegetable, canola, or olive oil)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract or emulsion (optional)
- ½ cup milk
- ¼ cup sliced almonds
Toppings:
- Powdered sugar
- Whipped cream (optional)
Instructions
- Prepare the Raspberry Jam: In a medium saucepan, combine frozen raspberries, cornstarch, granulated sugar, lemon zest, and lemon juice. Place over medium heat and stir frequently. Bring the mixture to a boil, then let it boil gently for 6 minutes while stirring occasionally. Remove from heat and allow the jam to cool completely before using.
- Preheat Oven and Prepare Pan: Preheat the oven to 350℉ (175℃). Line a 9-inch springform pan with parchment paper and set aside.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the softened unsalted butter and granulated sugar together for several minutes until the mixture is smooth and creamy. Add the eggs and vanilla extract, then mix for 1 to 2 minutes until fully incorporated and smooth. Stir in the neutral oil until combined.
- Add Dry Ingredients and Milk: Alternately add the dry ingredient mixture and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently between additions until just combined to avoid overmixing.
- Assemble the Cake: Pour the batter into the prepared springform pan. Spread the cooled raspberry jam evenly over the top of the batter and sprinkle with sliced almonds.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, dust the top with powdered sugar and serve with whipped cream if desired.
Notes
- You can prepare the raspberry jam ahead of time and store it in the refrigerator for up to 3 days.
- For a dairy-free version, substitute milk with almond or oat milk and use vegan butter or coconut oil.
- The almond extract is optional but adds a nice complementary flavor to the raspberry jam.
- Use fresh raspberries if available, but frozen raspberries work well and create a thick jam.
- Be careful not to overmix the batter once you combine the wet and dry ingredients to keep the cake light and tender.
- If you don’t have a springform pan, use a regular 9-inch round cake pan and grease it well to prevent sticking.
- Allow the cake to cool completely before adding powdered sugar and whipped cream to avoid melting or clumping.
