This Almond and Raspberry Cake combines the delightful flavors of fresh raspberries and almonds in a simple yet sophisticated dessert. Perfect for those looking for an easy-to-make cake without the need for any fancy equipment, this recipe ensures a deliciously moist and flavorful treat. It uses universally measured ingredients to create a smooth batter enriched with sour cream and lemon juice, providing a refreshing twist that complements the sweet raspberries and nutty almonds.
Why You’ll Love This: This cake is a breeze to prepare, making it ideal for both novice and experienced bakers. The combination of almond and raspberry not only offers a burst of flavor but also a visually appealing texture with the raspberries and sliced almonds adding bursts of color and crunch. The cake is versatile enough to be served as a festive treat during Shavuot or enjoyed as a delightful dessert or tea-time snack on any day.
Perfect Occasion: Whether you’re celebrating Shavuot or just gathering for a family meal, this cake is a fantastic choice. Its light and fruity flavor makes it particularly suitable for spring and summer gatherings, and it can easily be dressed up for special occasions or served casually. It’s also great for picnics and potlucks, as it transports well and can be stored in the fridge for several days.
Decoration Tips:
- Dust the top of the cake with powdered sugar for a sweet and professional finish.
- Arrange fresh raspberries on top before serving to enhance the fruitiness and add a vibrant pop of color.
- Drizzle a simple lemon glaze over the top for added sweetness and a shiny, appealing look.
- Garnish with fresh mint leaves to introduce a refreshing contrast and elevate the presentation.
Ingredients:
- Cake:
- 4 eggs
- 1.5 cups sugar
- 1/2 cup canola oil
- 1/2 cup freshly squeezed lemon juice
- 1 cup sour cream
- 1.5 cups all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 200g frozen raspberries
- 2 tablespoons cornstarch
- 80g sliced almonds
Instructions:
- Prepare the Oven and Pans:
- Preheat your oven to 160°C (320°F). Grease two English cake pans.
- Mix Wet Ingredients:
- In a large bowl, whisk together eggs and sugar until light and fluffy. Add oil, continue whisking, then incorporate lemon juice and sour cream until the mixture is smooth.
- Combine Dry Ingredients:
- In a separate bowl, mix together all-purpose flour, almond flour, baking powder, and baking soda.
- Combine and Bake:
- Fold the dry ingredients into the wet mixture gently to maintain a light texture. Toss the raspberries in cornstarch and fold them into the batter to evenly distribute them without sinking.
- Pour the batter into the prepared pans, sprinkle the top with sliced almonds, and bake for about 35 minutes or until a tester comes out with moist crumbs.
- Cooling and Serving:
- Allow the cakes to cool in the pans, then transfer to the refrigerator to chill. Dust with powdered sugar before serving.
Enjoy this delightful Almond and Raspberry Cake, a perfect blend of simplicity and flavor that’s sure to impress!
