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Sweet Raspberry Almond Cake is a delightful dessert that combines the tangy flavor of fresh raspberries with the rich, nutty essence of almond. This cake is perfect for any occasion, whether it’s a birthday celebration, a family gathering, or simply a treat for yourself. With its moist texture and vibrant color, this cake not only tastes delicious but also looks stunning on any dessert table. Follow this easy recipe to create your own Sweet Raspberry Almond Cake that is sure to impress your friends and family.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ground almonds (almond flour)
- 1 cup fresh raspberries (plus extra for garnish)
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Almond Extract: Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, salt, and ground almonds.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
- Pour and Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Once cooled, dust the top with powdered sugar and garnish with additional raspberries before slicing and serving.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How can I store the Sweet Raspberry Almond Cake?
The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I substitute almond extract with vanilla extract?
Yes, you can substitute almond extract with vanilla extract, but this will change the flavor profile of the cake.
Is this cake suitable for gluten-free diets?
To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the ground almonds are also gluten-free.
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