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. The can be made and be in and out of the oven in less than an hour!
1 cup all-purpose flourspooned and leveled (130 grams)
½ cup almond flour(60 grams)
1 teaspoonbaking powder
¼ teasponbaking 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
1teaspoonalmond extract
Topping
½ cup raspberry jam (160 grams)
1 cup fresh raspberries(130 grams)
¼ cup sliced almonds(21 grams)
Instructions
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.
Video
Notes
Use Fresh Raspberries. 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. 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.Storage TipsRoom Temperature. This cake 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.