Raspberry and Almond Cake is a delicious flavour for a summer celebration or even wedding. And because this cake is made using frozen raspberries it can successfully all year round.
I’m always looking for new and exciting wedding cake flavours. This Almond and Raspberry Cake is easy to make and has consistent great results.
Raspberries are a fantastic summer fruit. Bright, light, slightly tart and with great flavour. The fruity and nutty almond flavour is a perfect pairing with the raspberries, and give a great extra nutty texture.
Butter or Baking Spread. In cakes either baking spread or block butter will work fine. I tend to use baking spread due to the extra moisture. You can also use dairy free butter or baking spread.
Caster Sugar. You can also use Golden Caster Sugar or Granulated Sugar, but I would recommend creaming the butter and sugar for longer to make sure the sugar crystals dissolve fully
1 tspn Almond Extract. A little of an extract goes a long way. This will add to the almond flavour, but don’t over do it or it’ll taste artificial.
Plain Flour. I personally like to use Plain Flour with Baking Powder added. You can however use Self Raising Flour if that’s all you have but reduce the Baking Powder to just 1 teaspoon. This recipe will be great made with Gluten Free Flour.
Ground Almonds. I like to use ready ground almonds. However, if you grind your own do so ahead of time and let them settle. Nuts have a lot of oil in them, which needs to settle in order to not make your cake greasy.
Frozen Raspberries. I used frozen raspberries in my cake, but that was because I was making the cake out of season. When in season fresh raspberries will taste delicious. However, the added benefit of using frozen raspberries is that they will keep their shape better. As they are frozen when you mix them through there is no danger of them breaking down or getting crushed. Fresh raspberries may become a little squished in the mix. That won't make them any less delicious, but it make the finished bake a little less pretty inside.
Raspberry Jam. I always use raspberry jam in icing and buttercream as it gives a great flavour without too much moisture.
Block Butter for Buttercream. Always use Block Butter in Buttercream as it has less moisture and will be less likely to go sloppy. You can also use Plant Based Block Butter. I particularly like the Flora Plant Butter as it won’t compromise the texture or flavour at all.
Helpful Hints for Making your Raspberry and Almond Cake
Once you add the Almonds don’t overmix your cake batter. Overmixing may mean the almonds start to release their oil which will make the cake greasy. Mix the batter until just combined.
Using frozen strawberries mean they are less likely to break up when you mix them through. However, I would still hand mix them in order for them to stay as complete as possible. Using a stand mixer to mix them through may squash or break them.
When you are first mixing the cake it may seem a little thick and dense. However, when it's baked it turns into a light cake with loads of moisture. The oil in the almond makes the cake super moist, whilst giving it extra flavour and texture.
Pro-Tip for Raspberry and Almond Cake
This Raspberry and Almond Cake would be great as a wedding cake flavour for more adventurous couples. It can be easily scaled up to make larger layers, and the fact that it uses frozen raspberries means no matter what the season you can always make a cake with the best raspberry flavour.
This cake is very versatile and can also be used in a traybake with the raspberry glaze. It would be great for a tea room and café.
FAQ's for Raspberry and Almond Cake
Yes, this cake can be make with some other soft fruits. It would be great with cherries, blueberries or blackberries.
Once the cake is baked it will last up to 5 days if you store it in an airtight container. You can also double wrap it and freeze it for up to 3 months.
I wouldn’t do this. This is a light and fluffy cake and it wouldn’t work well being baked deep. I would recommend baking as individual thinner layers.
I have 2 methods. Firstly, the well known one of sticking a skewer into the centre of the cake. If the skewer comes out clean it’s baked. Secondly, press down lightly on the top. If it bounces back and doesn’t stay indented it’s baked.
Other Cake Flavours you might like to try:
Raspberry and Almond Cake Recipe
- 2 7" round tins or 3 x 5" round tins
- 1 mixing bowl or a stand mixer
- 175 gms Butter or Baking Spread
- 150 gms Caster Sugar
- 3 Eggs
- 1 tspn Almond Extract
- 130 gms Plain Flour
- 2 tspn Baking Powder
- 130 gms Ground Almonds
- 150 gms Frozen Raspberries you can use fresh when they are in season
- 75 gms Block Butter soft, spreadable consistency
- 200 gms Icing Sugar
- 30 gms Raspberry Jam Sieved if you don't like the pips
- 150 gms Icing Sugar
- 1 tspn Raspberry Jam
- 10-30 ml Water
- Preheat your oven to 150c fan, 170c, 325f, GM3
- Grease and line your cake tins. I used 2 x 7" cake tins but you can use 3 x 5" or 1 x 9"
- In a mixing bowl, or in a stand mixer with the paddle attachment, cream together the butter/baking spread and sugar until light and fluffy
- In a separate bowl crack the eggs, add the almond extract and mix together
- Add half of the egg mix to the butter and sugar and mix thoroughly
- Add half of the flour and the baking powder and mix through
- Add the rest of the egg mix and the flour and mix until just combined
- Add the ground almonds and mix until just combined
- If using a stand mixer, remove from the mixer. Mix through the frozen strawberries by hand until well distributed
- Divide evenly between your cake tins, smooth out and bake for 25-30 minutes, or until well risen and a skewer placed in the centre comes out clean
- Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack and allowing to cool fully.
- In a bowl mix together the Butter, Raspberry Jam and Icing Sugar.
- If using and electric mixer start on slow for 5 minutes, or until all the ingredients have come together, before increasing the speed to medium and mix for 10-15 minutes
- If mixing by hand, beat thoroughly until smooth
- Place the icing sugar and jam into a bowl
- Drizzle water into the bowl a dessert spoonful at a time and mix until you have a thick pouring consistency
- Once the cake layers are cool sandwich with the buttercream and and finish by pouring the drizzle over the top an smoothing to the sides of the cake
Have you Tried this recipe?
I would love to see it or hear about your experience of it.
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