Raspberry Almond Cake
A soft, golden cake dotted with fresh raspberries and topped with crunchy almond flakes and a sweet glaze. This simple one-bowl dessert balances the tartness of berries with a sweet, airy crumb, making it perfect for afternoon tea or a light dessert.
Ingredients for 8 servings
Instructions
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1
Prepare Dry Ingredients: Sift the flour into a bowl. Add baking powder, baking soda, and salt. Mix well and set aside.
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2
Prepare the Berries: Wash the raspberries and pat them dry with paper towels. Dust them lightly with flour to prevent them from sinking to the bottom of the cake.
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3
Mix Wet Ingredients: In a stand mixer bowl, whisk 3 eggs, powdered sugar, oil, and yogurt until creamy and pale.
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4
Combine: Gradually add the dry flour mixture to the wet ingredients, mixing until a smooth batter forms.
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5
Layer the Cake:
Grease a round baking pan (approx. 9 inches) and line the bottom with parchment paper.
Pour half of the batter into the pan and spread it evenly.
Arrange a layer of flour-dusted raspberries on top.
Pour the remaining batter over the berries and smooth the top.
Top with the remaining raspberries. -
6
Bake: Bake in an oven preheated to 320°F (approx. 160°C) for 30 to 35 minutes, or until the top is golden brown.
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7
Glaze and Garnish: Remove the cake from the oven. Brush the top with jam or honey while it's still warm. Sprinkle generously with almond flakes.
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8
Serve: Allow the cake to cool slightly before slicing and serving.
