Delicious Raspberry Almond Cake Recipe

Deliciously soft buttery almond cake with raspberries and roasted almonds. Wonderful texture, like velvet. This cake is perfect for tea, breakfast, or dessert with vanilla ice cream year-round!


Cake batter: – 1 ⅓ cups 190g all-purpose flour – 1 ½ teaspoon baking powder – ½ teaspoon salt – 6 tablespoon 84g unsalted butter softened – ¾ cup 150g granulated sugar – 2 tablespoon 30ml sunflower oil – 1 teaspoon 5ml pure vanilla extract – ½ teaspoon almond extract – 2 large egg – ⅔ cup 150ml full fat yogurt – ½ cup 50g almond flour – 1 ¼ cups 140g fresh raspberrie Topping: – ½ cup 40g flaked almond – 2 tablespoon 25g coarse sugar


Start with a 350-degree oven. Use parchment to line an 8-inch springform pan. Sift flour and baking powder into a medium bowl. Whisk in almond flour and salt, breaking up any clumps.

Step 1

Beat soft butter, sugar, oil, vanilla extract, and almond extract in a large basin with an electric hand mixer for 2-3 minutes until pale and creamy. Add eggs one at a time and beat until smooth.

Step 2

Beat well between additions. Add yogurt. Gently stir in the flour mixture and almond flour until just incorporated. Do not overmix. Batter will be thick.

Step 3

Keep a few raspberries for topping, then carefully fold in the remainder. Use an offset spatula to carefully spread it in the pan. Over the batter, poke the remaining raspberries. 

Step 4

After evenly scattering almonds, sprinkle sugar. Bake until almonds are gently browned and skewers come out clean, 35–45 minutes.

Step 5

Cool pan on wire rack for 20 minutes before removing. This cake tastes great warm! Enjoy.

Step 6

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