If you’re looking to treat yourself to something truly special, this Almond Raspberry Cake Recipe is a total showstopper. Imagine a tender, moist almond-scented cake beautifully studded with juicy fresh raspberries, topped with a delicate crunch of flaked almonds. It’s the perfect balance of sweet and tangy, with a light, fluffy texture that melts in your mouth. This Almond Raspberry Cake Recipe is simple enough to whip up on a weeknight but elegant enough to impress guests at any gathering. Trust me, once you try this, it’ll quickly become a beloved classic in your baking repertoire.

Ingredients You’ll Need

The image shows three clear glass and white bowls on a white marbled surface. One bowl holds six bright orange egg yolks with smooth textures, another bowl contains clear egg whites, and the last white bowl is filled with broken brown eggshells. The bowls are evenly spaced, and the scene is lit with soft natural light, highlighting the glossy textures of the egg yolks and whites. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but absolutely essential; each one plays a pivotal role in creating the moist crumb, nutty flavor, and vibrant color that make this cake so irresistible.

4 large Eggs: They give the cake structure and a lovely lift, especially when you whip the whites to stiff peaks.
120 gr Caster Sugar (divided in half): Sweetness is perfectly balanced when split between the egg yolks and whites for optimal fluffiness.
120 ml Neutral Oil (such as canola or vegetable oil): Keeps the cake moist without overpowering the almond flavor.
120 ml Thickened / Heavy Cream: Adds richness and contributes to a tender crumb.
1 1/2 teaspoon Vanilla Extract: Enhances the overall aroma and depth of flavor in the cake.
250 gr Almond Meal: The star ingredient, it brings that irresistible nutty taste and moist texture.
1 pinch Fine Table Salt: Balances the sweetness and enhances all the flavors.
200 gr Fresh Raspberries: Add bursts of tart, juicy freshness that brighten every bite.
25 gr Flaked Almonds: Provide a toasty crunch on top for texture contrast.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Almond Raspberry Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 180℃ / 350 ℉. Then line a 22 cm (8.5-inch) springform pan with baking paper. This lining not only prevents sticking but ensures your cake comes out perfectly shaped and intact.

Step 2: Separate the Eggs

Take care separating the egg yolks from the whites into two large bowls. This is key—whipping the egg whites separately is what creates that light, airy texture that makes this Almond Raspberry Cake Recipe so delightful.

Step 3: Whip the Egg Whites

Add half of the caster sugar to the egg whites. Use a hand mixer or stand mixer with the whisk attachment to beat the whites starting on medium speed. Gradually increase the speed until firm stiff peaks form—this will give your cake its feather-light rise.

Step 4: Whisk the Egg Yolks and Remaining Sugar

To the egg yolks, add the other half of the sugar and whisk on medium speed for 2 to 3 minutes. You want the mixture to become pale and voluminous, which helps incorporate air and lends a creamy texture.

Step 5: Combine Oil, Cream, and Vanilla

Mix the neutral oil, thickened cream, and vanilla extract into the whisked egg yolks. This blend adds moisture and subtle richness to your batter, keeping the crumb tender and flavorful.

Step 6: Add Almond Meal and Salt

Fold the almond meal and a pinch of fine salt into the wet mixture. The almond meal is what gives our cake that signature nutty flavor and delightful density that works so well with the light egg whites.

Step 7: Fold in Whipped Egg Whites Gently

Add about a third of the whipped egg whites to the almond mixture, gently folding with a spatula until mostly incorporated. Repeat this process with the remaining egg whites in thirds. This careful folding preserves the airiness, resulting in the perfect fluffy batter.

Step 8: Add Raspberries and Flaked Almonds, Then Bake

Pour the batter into your prepared springform pan. Scatter fresh raspberries evenly on top, then sprinkle with flaked almonds for a gorgeous crunchy finish. Bake for 30 to 40 minutes until the cake has risen beautifully and turned a lovely golden brown. Test by gently shaking the pan; the center should feel set without wobbling.

Step 9: Cool and Serve

Allow the cake to cool completely on a wire rack before removing it from the pan. For an elegant touch, dust lightly with icing sugar right before serving. Now your Almond Raspberry Cake Recipe is ready to delight everyone!

How to Serve Almond Raspberry Cake Recipe

The image shows a round metal baking pan filled with a light yellow dough. On top of the dough, there are evenly spaced red raspberries, each surrounded by thin, pale almond slices scattered across the surface. The pan sits on a white marbled surface, and a woman's hand is gently holding the edge of the pan. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries or a light dusting of powdered sugar can instantly elevate the look and flavor. You can also add a dollop of whipped cream or a drizzle of melted white chocolate for indulgence.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a simple bowl of fresh berries. A cup of good quality coffee or tea also complements the nutty and fruity notes perfectly, making it an ideal afternoon treat.

Creative Ways to Present

For a stunning dessert centerpiece, serve slices on decorative plates with fresh mint leaves and edible flowers. Another great idea is to layer smaller bits of this cake in clear glasses with alternating layers of mascarpone cream and raspberry compote for an elegant parfait-style dessert.

Make Ahead and Storage

Storing Leftovers

Leftover Almond Raspberry Cake Recipe can be stored in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s best kept in the fridge to maintain freshness and prevent spoilage.

Freezing

You can freeze leftover cake by wrapping it tightly in plastic wrap and aluminum foil or placing it in a freezer-safe container. It will keep well for up to 2 months. To thaw, leave it overnight in the fridge and bring to room temperature before serving.

Reheating

To enjoy the cake warm, gently reheat slices in a microwave for 10 to 15 seconds or warm them in a low oven (about 150℃ / 300 ℉) for 5 to 7 minutes. Warmed almonds on top regain their crunch wonderfully.

FAQs

Can I use frozen raspberries instead of fresh?

While fresh raspberries provide the best texture and flavor for this Almond Raspberry Cake Recipe, frozen raspberries can be used in a pinch. Just make sure to thaw and drain any excess moisture before adding them to prevent a soggy cake.

Is almond meal the same as almond flour?

Almond meal typically has a coarser texture and may contain the skins, whereas almond flour is finely ground and more refined. For the best results in this cake, using almond meal will add lovely texture and flavor.

Can I substitute the oil with butter?

You can swap neutral oil for melted unsalted butter, but keep in mind it may create a slightly denser crumb and richer flavor. Otherwise, the cake will remain delicious and moist.

How do I know when the cake is fully baked?

The cake should be golden on top and spring back lightly when touched. If you gently shake the pan, the center shouldn’t wobble. You can also insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Can I make this cake gluten-free?

This Almond Raspberry Cake Recipe is naturally gluten-free since it uses almond meal instead of wheat flour. Just ensure that all your ingredients (like baking paper and vanilla extract) are certified gluten-free if needed.

Final Thoughts

This Almond Raspberry Cake Recipe is a beautiful combination of simplicity and elegance that makes baking feel like a warm, joyful experience. It’s perfect for sharing with loved ones or savoring quietly with a cup of tea. Once you make it, I promise you’ll find yourself reaching for this recipe time and time again—so go ahead and give it a try today!

Almond Raspberry Cake Recipe

Print Recipe

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4.2 from 15 reviews

This Almond Raspberry Cake is a light and fluffy gluten-free dessert featuring a tender almond meal base combined with whipped egg whites, fresh raspberries, and crunchy flaked almonds. Baked to a golden perfection, it offers a delicate balance of nutty flavors and sweet, tangy berries, perfect for any occasion.

Author: Paula
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: European
Diet: Gluten Free

Ingredients

Egg Mixture

4 large Eggs
120 gr Caster Sugar (divided in half)

Wet Ingredients

120 ml Neutral Oil (such as canola or vegetable oil)
120 ml Thickened / Heavy Cream
1 1/2 teaspoon Vanilla Extract

Dry Ingredients

250 gr Almond Meal
1 pinch Fine Table Salt

Toppings

200 gr Fresh Raspberries
25 gr Flaked Almonds

Instructions

Preheat and Prepare Pan: Preheat your oven to 180℃ / 350 ℉. Line a 22 cm (8.5 inch) springform pan with baking paper to prevent sticking.
Separate Eggs: Separate the eggs, placing the yolks in one large bowl and the whites in another. Set aside the yolks bowl.
Whip Egg Whites: Add half the sugar to the egg whites. Using a hand or stand mixer with a whisk attachment, whisk at medium speed, gradually increasing until the egg whites form stiff peaks. Set aside.
Whisk Egg Yolks: Add the remaining sugar to the egg yolks. Whisk on medium speed for 2 to 3 minutes until the mixture increases in volume and turns pale yellow.
Combine Wet Ingredients and Almond Meal: To the beaten egg yolks, mix in the oil, heavy cream, and vanilla extract. Then add the almond meal and salt, whisking just until combined to form a thick, coarse batter.
Fold in Egg Whites: Gently fold about one-third of the whipped egg whites into the almond mixture using a spatula until mostly incorporated. Repeat with the next third, then the last third, folding gently each time to keep the batter light and fluffy.
Assemble Cake: Pour the batter into the prepared springform pan. Evenly top the batter with fresh raspberries and flaked almonds.
Bake: Bake in the preheated oven for 30 to 40 minutes until the cake has risen and is golden on top. The center should be set with no movement when the pan is gently shaken.
Cool and Serve: Transfer the cake to a cooling rack and allow it to cool completely before removing it from the pan. Optionally, dust the top with icing sugar before serving for an elegant finish.

Notes

Note 1: Adding sugar gradually to egg whites helps stabilize the meringue and achieve stiff peaks.
Note 2: The almond meal mixture should be thick and coarse; do not overmix once combined with egg whites to keep batter airy.
Use a gentle folding technique to maintain the fluffy texture of the batter.
Ensure the cake is completely cool before removing from the pan to prevent cracking.
Flaked almonds add a lovely texture contrast to the soft cake topping.