A fruity, buttery, almond cake with raspberries, crispy toasted almonds, and raspberries. This gorgeous dessert is ideal for brunch or tea time.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
Cake batter:
- 1 â…“ cup 190g all-purpose flour
- 1 ½ tsp baking powder
- ½ cup 50g almond flour
- ½ tsp salt
- â…“ cup 75g unsalted butter softened
- ¾ cup 150g granulated sugar
- 2 tbsp 30ml sunflower oil
- ½ tsp 5ml pure vanilla extract
- ¼ tsp almond extract
- 2 large eggs
- ½ cup 120ml full-fat yogurt
- 1 cup 120g fresh or frozen raspberries
Topping:
- ½ cup flaked almonds
- 2 tbsp coarse sugar
Instructions:
- Set your oven to 350 degrees Fahrenheit. Place parchment paper into a round springform pan.
- Sift baking powder and flour into a medium bowl. Salt and almond flour should be added, and they should be thoroughly combined by whisking any almond flour clumps.
- In a large bowl, combine soft butter, sugar, oil, vanilla, and almond extracts. Using an electric hand mixer, beat the ingredients for 2 minutes until they are light and fluffy. Eggs should be added one at a time, beating well after each addition. Beat thoroughly in between each addition.
- Add yogurt and continue mixing on low speed until mostly incorporated after adding half of the flour mixture. Mix on low until barely mixed while adding the other ingredients. Avoid overmixing. It will be a thick batter.
- Gently fold in the raspberries after adding them. Overmixing will cause the batter to turn blue. Pour a generous amount of the batter onto the prepared pan, then carefully spread it out to create an even surface. To cover the entire surface, cover it with flaked almonds, and then top it with coarse sugar.
- A skewer should come out clean after 35 to 45 minutes of baking, when the almonds are only lightly toasted. Pan should be moved to a wire rack and left to cool for 20 minutes before being removed. The cake is delicious when served warm. Enjoy.
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