This Raspberry Almond Cake is a delicious fluffy layer cake perfect for any spring occasion. It starts with a tender, buttery almond cake with sweet raspberry jam in the filling. The cake gets topped with a light and fluffy whipped cream cheese frosting that is lightly sweet and tangy. It is such a crowd pleaser and would be great for any parties including Easter, Mother’s Day, baby showers, or a fancy weekend brunch.
This recipe for almond cake with raspberry filling creates such a moist cake, in part due to the almond flour in the batter which also adds the best almond flavor. The raspberry jam and fresh raspberries pair perfectly with the sweet almond cake and the whipped cream cheese frosting. It’s sweet, tart, rich, and light all in one beautiful layer cake!
Here’s an easy recipe for a delightful flourless almond cake complemented by a tangy raspberry sauce:
2/3 cup sugar
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 stick butter
8 oz almond paste
1/2 teaspoon vanilla extract
1 (12-oz) package frozen unsweetened raspberries
1/4 cup sugar
2 teaspoons fresh lemon juice
Preheat the oven to 350°F. Butter a 9-inch round cake pan and line the bottom with parchment paper. In a medium bowl, mix together sugar, almond flour, baking powder, and salt.
In a large bowl, beat egg whites until soft peaks form using an electric mixer set at high speed. Set the beaten whites aside. In the same bowl, beat butter until it becomes fluffy. Gradually add almond paste, beating thoroughly after each addition until the mixture becomes smooth.
To prepare the raspberry sauce, combine raspberries, sugar, and lemon juice in a blender or food processor and puree. Strain the mixture through a fine-mesh sieve, discard solids, then cover and chill the sauce.
Switch the mixer speed to medium and gradually incorporate the sugar mixture. Add egg yolks and beat until a smooth batter forms. Mix in the vanilla extract. Gently fold in the egg whites in three parts, ensuring no white streaks are visible. Transfer the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, or until the cake top turns a light brown.
Allow the cake to cool in the pan for about 5 minutes. Run a knife along the cake edges, remove the cake from the pan, and peel off the parchment paper. Allow the cake to cool completely on a wire rack. When ready to serve, top the cake with the raspberry sauce and fresh berries, or optionally, sliced plums or cherries. The cake can be stored in an airtight container at room temperature for up to 2 days.
Enjoy this mouthwatering flourless almond cake with a delicious raspberry sauce!