This simple, one layer, raspberry almond cake has a moist almond cake made with almond flour, swirled with raspberry jam and almond frangipane, studded with fresh raspberries, and topped with sliced almonds. It can be made and in and out of the oven in less than an hour!
Why this Recipe Works
Top Reasons You’ll Love this Cake:
- Doesn’t require any fancy decorating
- Perfect for tea, coffee, dessert, or brunch
- Takes less than an hour to make and bake
When I set out to make this raspberry and almond cake I thought I had it all figured out. I planned on using a version of my Italian Almond Cake as the base. It was a disaster. The cake batter was too thin and not strong enough to support the frangipane, jam, and fresh raspberries. So I scratched that and set to work on a more stable cake batter that could support all the tasty additions.
I ended up going with a cake that uses butter, sour cream, and almond flour for a cake that is nutty, flavorful, with a moist and soft, tender crumb. I almost want to call this a raspberry Bakewell cake because of the raspberry jam and almond frangipane are reminiscent of the classic English Bakewell Tart.
The flavors of this cake are to die for. The almond and raspberry come through in multiple ways and really shine. The almond flavor comes from the almond flour, almond extract, almond frangipane, and the sliced almonds on top. We use fresh raspberries and raspberry jam. The sweet tanginess of raspberries contrasts nicely with while simultaneously blending with the richness of almonds.
- Almond Flour. Use finely ground almond flour. Almond flour helps retain moisture, but also gives the cake a dense, moist texture. Almond flour is used in the almond cake and frangipane.
- Flour. We use all-purpose flour, to keep this cake from being too dense.
- Baking Powder. Baking powder is one of our leavening agents.
- Baking Soda. Baking soda is our second leavening agent, helping the cake rise.
- Salt. A little bit of salt enhances the flavors.
- Butter. You can use salted or unsalted butter. Butter adds the best flavor and keeps the cake moist and flavorful.
- Sugar. White, granulated sugar is used to sweeten the raspberry almond cake base and the frangipane.
- Eggs. Large eggs are used in the cake base and a large egg white is used in the frangipane. Eggs work as a binder.
- Sour Cream. Sour cream adds moisture and keeps the raspberry almond cake dense. You could substitute full fat, plain Greek yogurt instead.
- Vanilla. Vanilla extract is used in the cake and frangipane.
- Almond Extract. Almond extract adds the classic almond flavoring to the almond cake and frangipane.
- Raspberry Jam. Raspberry jam is swirled into the almond cake.
- Fresh Raspberries. Fresh raspberries top off the almond cake batter adding that fresh raspberry flavor.
- Sliced Almonds. The cake is topped with sliced almonds before baking.
How to Make this Recipe
- Make Frangipane. Create the frangipane mixture by combining all the ingredients in a small mixing bowl. Beat the mixture on high speed for 1-2 minutes until it becomes smooth. If you are using a hand mixer, there is no need to clean it before using it with the cake batter.
- Whisk Dry Ingredients. In a separate bowl, whisk together the dry ingredients, including flour, almond flour, baking soda, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar. Using either a hand mixer or a stand mixer, cream together the butter and sugar until they become light and fluffy. This process should take around 2-3 minutes.
- Mix Wet Ingredients. Incorporate the eggs, sour cream, vanilla, and almond extract into the mixture from the previous step. Mix these ingredients on low speed until the mixture becomes smooth.
- Mix Wet and Dry. Gradually add the dry ingredients to the wet batter and mix on low speed until the mixture becomes completely smooth. It is important not to overmix. Use a rubber spatula to scrape down the sides of the bowl and ensure there are no pockets of flour.
- Swirl Jam and Frangipane. (Picture 6a) Pour the almond cake batter into the greased 9-inch springform pan and use a spatula to smooth it out evenly. (Picture 6b) Place the frangipane mixture in a piping bag or a sandwich bag. (Picture 6c) Cut off one corner of the bag and pipe a large, thick swirl of frangipane on top of the cake batter. Repeat this step with the raspberry jam, piping it just inside the frangipane swirl. (Picture 6d) Use a knife or toothpick to gently swirl the frangipane and jam into the cake batter.
- Top off Cake. Thoroughly wash and dry the fresh raspberries. Arrange the raspberries all over the top of the cake batter, as they will sink into the batter while baking. Sprinkle sliced almonds over the cake.
- Bake. Bake the cake for 40-45 minutes until it is set. The frangipane might still have a slight wobble. Allow the almond raspberry cake to cool completely. Run a knife along the edge of the pan to loosen it before removing the outer edge of the springform pan. If desired, dust the cake with powdered sugar. Serve it as is or with whipped cream and fresh raspberries.
Frequently Asked Questions (FAQs)
Frangipane, marzipan, and almond paste are all almond-based confections commonly used in baking, but they have distinct characteristics and uses:
Frangipane: Frangipane is a sweet almond filling or cream made by combining ground almonds, sugar, butter, eggs, and sometimes flavorings such as vanilla or almond extract. It has a smooth and creamy texture. Frangipane is often used as a filling in pastries, tarts, and cakes, where it adds a rich and nutty flavor. It becomes light and fluffy when baked and pairs well with fruits like raspberries and peaches.
Marzipan: Marzipan is a sweet almond paste made from ground almonds, sugar, and sometimes a small amount of liquid such as rosewater or egg whites. It has a smooth and pliable consistency, similar to edible playdough. Marzipan is often used for decorative purposes in cake decorating, sculpting shapes, and covering cakes or cookies. It can be colored, molded, and shaped into intricate designs. Marzipan is also used as a filling in chocolates and confections.
Almond Paste: Almond paste is similar to marzipan but has a higher almond content and less sugar. It is made by grinding blanched almonds with sugar and sometimes a small amount of liquid or flavorings. Almond paste has a coarser texture compared to marzipan and is less sweet. It is commonly used as a filling in pastries, croissants, and cookies. Almond paste adds a rich almond flavor and moistness to baked goods.
Use fresh raspberries, not frozen. Frozen raspberries have ice crystals, which adds more water to the recipe. The extra water and natural juices from the raspberries bleed into the raspberry almond cake making it soggy wherever the raspberries are.
Yes, just keep in mind that frozen raspberries may bleed and let off more water than fresh raspberries will (see the question above). If you use frozen raspberries you may need to bake your cake for a few minutes longer. The frozen berries will bring down the temperature of the cake, making it bake slower.
I prefer using a springform pan because it is easy to remove the outer ring and easily remove the entire cake from the pan. However, you can use any 9-inch square or round cake pan with this raspberry almond cake. I recommend lining the pan with parchment paper and greasing it for easy removal.
Yes! I love this cake right after I make it, but it will keep if you make it a day or two in advance. Just let it cool and keep it tightly covered with plastic wrap. You can also freeze this cake. See our “Storage Tips” section below for how to freeze it.
- Weigh Your Ingredients. It’s too easy to overmeasure ingredients like flour and almond flour which like to compact. A cup is not always a cup, but a gram is always a gram. So if you have a food scale, pull it out! Plus, it means less dishes to wash.
- Use Fresh Raspberries. As we discussed above, fresh raspberries work much better in this recipe than frozen! Frozen raspberries have extra water and release more juices which can make your cake a little soggy.
- Swap the Berries. Try switching up the flavors of jam and berries you use! You can easily swap the fresh raspberries for another kind of fruit—blueberries, blackberries, cherries (pitted and sliced in half), or even apricots. I’m not a huge fan strawberries in this cake, I find that the strawberries release a lot of juice and become mushy, but this is a personal preference, you can use them if you like!
- Don’t Overbake. If your raspberry almond cake turns out dry and crumbly it’s usually a sign the cake was overbaked. This cake can be a little tricky to tell when It’s done because the frangipane may give the cake a slight wobble, even if the cake is fully baked.
Room Temperature. This almond cake with raspberry filling will keep at room temperature for 4-5 days. Once it is cool keep it tightly covered with plastic wrap to keep it from drying out.
Freezer. This cake can either be frozen in slices or whole. Cool the cake completely and wrap it in a double layer of plastic wrap to prevent freezer burn. I recommend placing in a hard plastic container to prevent it from being squished in the freezer.
If you’d like to freeze individual slices, cool the cake, cut slices, and wrap each slice individually in plastic wrap. Then place in a food storage container in the freezer. Use within three months of freezing. Before eating, let the cake come to room temperature on the counter.
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Raspberry Almond Cake
- 2 ½ tablespoons butter room temperature (37 grams)
- ½ cup almond flour (60 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg white
- pinch salt
- 1 cup all-purpose flour spooned and leveled (130 grams)
- ½ cup almond flour (60 grams)
- 1 teaspoon baking powder
- ¼ teaspon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature (118 grams)
- ¾ cup granulated sugar (150 grams)
- 2 large eggs
- ½ cup sour cream (120 grams)
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- ½ cup raspberry jam (160 grams)
- 1 cup fresh raspberries (130 grams)
- ¼ cup sliced almonds (21 grams)
- Preheat the oven to 350 degrees Fahrenheit.Line the bottom of a 9-inch spring form pan with parchment paper, grease pan generously.
- Make the frangipane. Add all the ingredients for the frangipane into a small mixing bowl and beat on high for 1-2 minutes until smooth. If using a hand mixer, there is no need to clean it before using it with the cake batter.
- Whisk together the dry ingredients—flour, almond flour, baking soda, baking powder, and salt in a bowl and set aside.
- Using a hand mixer or stand mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy.
- Add in the eggs, sour cream, vanilla, and almond extract. Mix on low until smooth.
- Pour the dry ingredients into the wet batter and mix on low until completely smooth. Do not over mix. Scrape down the sides with a rubber spatula and make sure there are no pockets of flour.
- Pour the cake batter into the greased springform pan and smooth out until even.
- Place frangipane in a piping bag or a sandwich bag and snip off the corner. Pipe a large, thick swirl of frangipane on top of the cake batter. Place the raspberry jam in a piping bag or sandwich bag, and repeat this step, piping the raspberry jam, just on the inside of the frangipane swirl you piped. Using a knife or toothpick, gently swirl the frangipane and jam into the cake batter.
- Wash and dry your fresh raspberries well.Place the raspberries all over the top of the cake batter (they’ll sink into the batter as it bakes). Sprinkle sliced almonds over top of the cake.
- Bake for 40-45 minutes. The cake should beset, the frangipane may still have a slight wobble. Cool completely. Run aknife along the edge of the pan to loosen before removing the outer edge of thespringform pan. Dust with powdered sugar if desired. Serve by itself or withwhipped cream and fresh raspberries.
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