This Raspberry Almond Cake is a delicious moist layer cake, perfect for any springtime occasion. It starts with a moist almond cake with sweet raspberry jam in the filling.
The cake is topped with a light, fluffy and sweet cream cheese frosting. It’s a crowd pleaser and would be ideal for any holiday including Easter, Mother’s Day, baby showers or a lavish weekend brunch.
This berry-filled almond cake recipe creates such a moist cake, partly because of the almond flour in the batter which also adds the best almond flavor.
Raspberry jam and fresh raspberries pair perfectly with sweet almond cake and whipped cream cheese frosting. It’s sweet, tangy, rich and light all in one beautiful layered cake!
If you’re looking for more raspberry cake options, try the Raspberry Vanilla Swiss Cake or the Raspberry White Chocolate Cake. For another almond cake, you’ll devour this Coconut Loaf Cake!
°2/3 cup sugar
°1/2 cup almond flour
°1/2 teaspoon baking powder
°1/4 tsp salt
°2 large eggs
°1 stick of butter
°8 ounces marzipan
°1/2 teaspoon vanilla extract
°1 package (12 ounces) unsweetened frozen berries
°1/4 cup sugar
°2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F . Butter a 9 inch round pan with butter and line the bottom with parchment paper. In a medium bowl, combine sugar, almond flour, baking powder and salt.
In a large bowl, beat the egg whites until they form soft peaks, using an electric mixer on high speed. Reserve the beaten eggs. In the same bowl, beat the butter until fluffy. Gradually adding marzipan, beating well after every addition until the mixture is smooth.
To make the raspberry sauce, combine the raspberries, sugar and lemon juice in a blender or food processor and puree. Strain the mixture through a fine mesh sieve, discarding the solids, then cover and cool the sauce.
Set mixer speed to medium and gradually incorporate the sugar mixture. Add egg yolks and beat until smooth. Mix with the vanilla extract. Gently fold the egg whites in thirds to make sure no white streaks appear. Transfering batter to the prepared pan also smooth the top. Bake for 25 to 30 minutes or until the top of the cake turns light brown.
Let the cake cool in the pan for 5 minutes. Run a knife along the edges of the cake, remove the cake from the pan and peel off the parchment paper. Let the cake cool completely on a wire rack. When ready to serve, garnish the cake with raspberry sauce and fresh berries, or optional slices of peaches or cherries. The cake can be stored in an airtight container at room temperature for up to 2 days.