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Almond Raspberry Cake 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.

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

  1. 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.
  2. Separate Eggs: Separate the eggs, placing the yolks in one large bowl and the whites in another. Set aside the yolks bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble Cake: Pour the batter into the prepared springform pan. Evenly top the batter with fresh raspberries and flaked almonds.
  8. 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.
  9. 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.

Find it online: https://bitezly.com/almond-raspberry-cake-recipe/