Raspberry Almond Cake Recipe

Ingredients

Raspberry Jam

• 2 cups (12 oz.) frozen raspberries
• ⅓ cup (66g) granulated sugar
• 1 tablespoon cornstarch
• Zest of 1 lemon
• 1 tablespoon lemon juice

Raspberry Almond Cake

• 1½ cups (180g) all purpose flour
• ½ cup (48g) almond flour
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 4 tablespoon unsalted butter, room temperature
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup neutral oil (vegetable, canola, or olive oil)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract or emulsion (optional)
• ½ cup milk
• ¼ cup sliced almonds

Toppings

• Powdered sugar
• Whipped cream (optional)

Instructions

1. In a medium saucepan, combine frozen raspberries, sugar, cornstarch, lemon zest, and lemon juice. Place over medium heat and stir frequently until the mixture comes to a boil. Continue boiling for 6 minutes, stirring occasionally. Remove from heat and let the jam cool completely before using.
2. Preheat your oven to 350℉ (175℃). Line a 9-inch springform pan with parchment paper for easy removal.
3. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
4. In a medium bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until smooth and fluffy, about 2-3 minutes. Add the eggs, vanilla extract, and almond extract (if using) and mix until well combined. Then add the neutral oil and mix again until fully incorporated.
5. Alternately add the dry ingredients and milk into the creamed mixture, beginning and ending with the dry ingredients. Mix gently to combine without overmixing once the batter is smooth.
6. Pour the batter into the prepared pan and spread evenly. Dollop and gently spread the cooled raspberry jam over the batter. Sprinkle the sliced almonds evenly on top.
7. Place the pan in the oven and bake for 50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
8. Allow the cake to cool completely in the pan before removing. Dust with powdered sugar and serve with whipped cream if desired.

Notes

• Make raspberry jam a day ahead to allow it to fully thicken and cool.
• Use room temperature eggs and butter for better mixing and a smoother batter.
• Almond extract is optional but enhances the almond flavor in the cake.
• For a dairy-free version, substitute milk with almond milk and use dairy-free butter.
• If fresh raspberries are available, they can be used instead of frozen for the jam.
• Ensure not to overmix the batter to keep the cake tender.