Raspberry and Almond Cake

by Juliesfoodie
70 min
Raspberry and Almond Cake


  • 100 g sugar
  • 100 g butter
  • 2 x eggs
  • 1/2 tsp almond essence
  • 175 g plain white flour
  • 80 g almonds
  • 1/2 tsp salt
  • 1 tsp vanilla sugar
  • 1 1/2 tsp baking powder
  • 1 dl milk
  • 300 g raspberries
  • 100 g sliced almonds


  1. In this recipe we wil be using room temperature eggs and butter. Bring the eggs and butter to room temperature by letting the ingredients sit on the counter for a few hours before baking.
  2. Start by crushing the almonds in a blender or food processor. We want the almonds to be as crushed as possible, almost like flour. Set aside.
  3. Preheat the oven to 175 degrees celsius and prepare a 20 cm cake pan.
  4. Add butter and sugar to a bowl and mix until the butter is light and airy, approximately 3 min.
  5. Add eggs and almond essence. Mix until the eggs and almond essence are well incorporated with the rest of the ingredients.
  6. Mix in all-purpose flour, crushed almonds, salt, vanilla sugar and baking powder. Mix until combined.
  7. Combine 2/3 of the raspberries with some flour and fold in to the batter.
  8. Pour the batter in to the cake pan. Sprinkle almond flakes and the rest of the raspberries.
  9. Bake in the oven for 50-60 minutes or until a cake needle comes out clean. If the cake is browning too quickly, cover it with foil. Let cool for 10-15 minutes.
  10. Top the cake with a drizzle of powdered sugar and serve with whipped cream or vanilla ice cream.