Rasperry Almond Cake With Chocolate Drizzle Recipes

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RASPBERRY ALMOND CAKE



Raspberry Almond Cake image

Soft and tender Raspberry Almond Cake with a crunchy, nutty crust.

Provided by Jessica Holmes

Categories     Cake

Time 1h

Number Of Ingredients 13

115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (3/4 cup) caster sugar or granulated sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
175 grams (1 and 1/4 cups) plain flour or all purpose flour
75 grams (3/4 cup) almond meal or ground almonds
2 teaspoons baking powder
1/4 teaspoon salt
180 ml (3/4 cup) full fat or whole milk
125 grams (1 cup) fresh raspberries
30 grams (1/3 cup) flaked almonds
Icing sugar or powdered sugar, to serve, optional

Steps:

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
  • In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes.
  • Add eggs, vanilla and almond extracts and beat briefly to combine. Don't worry it it goes a little lumpy at this stage.
  • Add flour, almond meal, baking powder and salt, along with the milk. Gently mix together on a low speed, just until cake batter is smooth and creamy.
  • Roughly tear 95 grams (3/4 cup) of the raspberries in half and fold them into the batter. Transfer batter to prepared pan. Press remaining whole raspberries on top. Scatter over flaked almonds.
  • Bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
  • Leave cake to cool for 10 minutes before carefully transferring to a wire rack to cool completely. To serve, dust cake lightly with icing sugar.

Nutrition Facts : ServingSize 1 slice, Calories 383 calories, Sugar 21 g, Sodium 105.7 mg, Fat 20.4 g, SaturatedFat 8.8 g, TransFat 0 g, Carbohydrate 41.9 g, Fiber 2.7 g, Protein 9.3 g, Cholesterol 80.9 mg

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