Almond Cake with Raspberry Sauce

Name: Almond Cake with Raspberry Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cup ground almonds; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 cup unsalted butter, softened; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/4 teaspoon salt; 2 cups fresh raspberries; 1/4 cup sugar; 1 tablespoon lemon juice

Highlighted under: Favorite Baking Inspiration

I absolutely love making this Almond Cake with Raspberry Sauce because it's the perfect balance of nutty sweetness and tart fruitiness. The almond flavor is rich but not overpowering, and the fresh raspberry sauce ties everything together beautifully. Every bite feels like a celebration, whether it's for a special occasion or just a casual dessert. Plus, the cake is surprisingly easy to make, which means I can whip it up anytime I'm in the mood for something delicious and homemade.

Created by

Honoria Blake

Last updated on 2026-01-08T12:57:37.612Z

When I first tried making almond cake, I was amazed at how the simple ingredients came together to create such depth of flavor. I opted for ground almonds in the batter, which not only adds a delightful texture but also enhances the nutty profile. The trick is to not overmix; this keeps the cake moist and tender.

For the raspberry sauce, using fresh berries makes all the difference. I learned that cooking them down with a little sugar and lemon juice elevates the natural tartness. Drizzling this vibrant sauce over almond cake is like adding a piece of art to the plate, and it tastes divine!

        Why You'll Love This Recipe
        Nutty almond flavor that complements any occasion
Luscious raspberry sauce for a touch of sweetness and tartness
Easy-to-follow method ensures a moist and fluffy cake

      

Understanding the Ingredients

The key to a successful almond cake lies in the quality of your ground almonds. I recommend using finely ground almonds for a smoother texture, which helps to create that delightful nutty flavor. If you're in a pinch and don't have ground almonds on hand, you can pulse blanched almonds in a food processor until they reach a fine consistency. Just be cautious not to over-process, or you'll end up with almond butter instead!

The combination of both ground almonds and all-purpose flour gives this cake its unique structure. The flour provides strength, while the almonds lend moisture and richness. Using unsalted butter is best for maintaining control of the cake's flavor; you can adjust the salt in the recipe as needed. Remember, using room temperature ingredients helps to achieve a more homogeneous batter, resulting in an even rise.

Tips for Baking Success

When baking the cake, it’s crucial to keep an eye on it towards the end of the baking time. Oven temperatures can vary, so begin checking for doneness around the 35-minute mark. The edges should be lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. If your cake is browning too quickly, you can cover it loosely with aluminum foil to prevent over-baking.

Cooling the cake properly is just as important as baking it. Allowing the cake to cool in the pan for about 10 minutes before transferring it to a wire rack helps it maintain its shape and prevents it from getting soggy at the bottom. Let it cool completely for optimal texture before serving; warm cake can be more delicate and may crumble when sliced.

Serving and Storing

For serving, I love pairing this almond cake with the raspberry sauce, but feel free to get creative! Consider adding a sprinkle of powdered sugar or a dollop of whipped cream for an extra touch. You can also mix in a splash of orange zest or a hint of cardamom in the cake batter for a lovely aromatic twist. If you're feeling adventurous, serve each slice with fresh berries for a vibrant presentation.

This almond cake stores quite well, making it a great make-ahead dessert. You can wrap it in plastic wrap and store it at room temperature for up to three days. If you'd like to keep it longer, consider freezing it. Just ensure it's well-wrapped to prevent freezer burn. To thaw, leave it at room temperature for a few hours before serving, and rediscover that fluffy texture and rich flavor!

Ingredients

Gather your ingredients for a stunning dessert that impresses!

For the Almond Cake

1 cup ground almonds
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt

For the Raspberry Sauce

2 cups fresh raspberries
1/4 cup sugar
1 tablespoon lemon juice

Once you have everything set, you're ready to create something delicious!

Instructions

Follow these steps to create your delicious almond cake!

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a bowl, whisk together ground almonds, flour, baking powder, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts. Gradually add the dry ingredients to the wet mixture, combining until just mixed.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Raspberry Sauce

While the cake cools, make the raspberry sauce. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring gently until the raspberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.

Serve the Cake

Once the cake is completely cool, slice it and serve with a generous drizzle of raspberry sauce over each piece.

Enjoy your homemade almond cake with a fruity twist!

Pro Tips

For added texture, sprinkle slivered almonds on top of the cake before serving. You can also substitute other berries for the sauce, depending on your preference and availability.

Making the Raspberry Sauce

The raspberry sauce adds a fresh and zesty element that beautifully contrasts the cake's richness. When cooking the raspberries, gently stir to avoid mashing them too much; you want some whole berries for a lovely texture. If you prefer a smoother sauce, you can blend the mixture after cooking and strain it to remove the seeds. This method takes just a few extra minutes but yields a refined sauce that's great for drizzling.

Feel free to adjust the sweetness of the raspberry sauce based on your taste preferences. If you enjoy a less tart flavor, consider adding more sugar or even a splash of honey. On the other hand, for a zingy finish, a squeeze of additional lemon juice will elevate the flavors. Experimenting with the acidity and sweetness will help you find the perfect balance for your palate.

Common Troubleshooting

One common issue with almond cake can be over-mixing the batter, which can lead to a denser texture. Once you combine the wet and dry ingredients, mix until just combined for a light and airy cake. If you're concerned about whether you've mixed it enough, a few visible streaks of flour are better than overworked batter. The goal is a tender crumb, and your careful handling will lead to that desired outcome.

If you find that your cake has domed significantly in the middle, this may be a sign of over-leavening. Make sure to measure your baking powder accurately. A quick tip: leveling off the measuring spoon with a straight edge ensures you’re using the correct amount. If you encounter a sunken cake, it could be a result of opening the oven door too early, so try to resist the urge to peek until the minimum baking time has passed!

Questions About Recipes

→ Can I use almond flour instead of ground almonds?

Yes, almond flour works well. Just ensure to adjust the quantity slightly since almond flour is finer.

→ How can I store the leftover cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake gluten-free?

Absolutely! Simply replace the all-purpose flour with a gluten-free blend.

→ What's the best way to serve this cake?

It pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an indulgent treat!