I don't have a springform pan. Can I still make this cake?

Yes, you can! You can use a regular round or square 8-inch cake pan. Don't forget to grease and line the bottom of the pan with parchment paper.

Can I use frozen raspberries in the batter?

Yes, you can! There is no need to thaw the raspberries. Just toss them in the batter frozen.

Can I freeze this cake?

Yes, it actually freezes really well! Cool cake completely, slice and then wrap each piece in cling wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before enjoying!

Do I have to top this cake with whipped cream and raspberries?

You do not. You can either serve it as is, topped with powdered sugar or with a simple glaze. It's really versatile and can be enjoyed a number of ways.

Raspberry Almond Cake

Description

A rustically beautiful, single-layer Raspberry Almond Cake, topped with homemade whipped cream, fresh raspberries and a dusting of powdered sugar! The cake is made with a little bit of almond flour, olive oil, Greek yogurt and studded with juicy raspberries and sliced almonds. A delightful cake that's perfect for breakfast, brunch, dessert and everything in between!

Ingredients

Raspberry Almond Cake

1 1/4 Cups (150g) All-Purpose Flour
1/2 Cup (48g) Fine Almond Flour
1 3/4 Teaspoon Baking Powder
1/2 Teaspoon Fine Salt
1 Cup (200g) White Sugar
Zest of 1 Whole Large Lemon
3 Large Eggs, room temp
2/3 Cup (134g) Light Olive Oil
1/2 Cup (114g) Plain Whole Milk Greek Yogurt or Sour Cream, room temp
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
3/4 Cup (90g) Fresh Raspberries
3 Tablespoons Sliced Almonds

Topping

1 Cup (227g) Heavy Cream, cold
2 Tablespoons Powdered Sugar
1 1/2 Cups (180g) Fresh Raspberries

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Instructions

Set rack in the center of the oven and preheat to 350ºF.
Grease and line a round 8-inch springform pan with parchment paper. You can also use a regular 8-inch round pan.
In a medium sized bowl, combine all-purpose flour, fine almond flour, baking powder and salt; set aside.
In a large mixing bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.
With an electric mixer, whisk the lemon sugar mixture and all the eggs together until light and fluffy, about 2 minutes on medium/high speed. Scrape down the sides and bottom of the bowl as needed.
Next, drizzle in the olive oil and mix well.
Then, add the Greek yogurt, vanilla extract and almond extract and mix until incorporated.
Sift in the dry ingredients and mix on the lowest speed until just combined. Do not overmix. The batter will be on the thinner side.
Pour batter into prepared cake pan and top with fresh raspberries and sliced almonds. Bake for 40 to 45 or until an inserted toothpick in the middle of the cake comes out with a few moist crumbs. After 30 minutes of baking, if the cake is getting too browned, you can loosely tent it with foil.
Allow cake to cool in the pan for 10 minutes, then run a paring knife around the edge of the cake and carefully remove from the pan. Let cake cool completely on a wire rack.
When you are ready to serve, make your whipped cream. In a medium bowl, add cold heavy cream, and powdered sugar. With an electric mixer, whisk the cream until you reach medium to stiff peaks.
Top the cake with whipped cream, fresh raspberries and a light dusting of powdered sugar if you wish. Serve and enjoy!!

Prep Time: 15 Minutes
Cook Time: 40 to 45 Minues