Go Back
Raspberry almond cake featured photo.

Raspberry Almond Cake

Lisa Flinn
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!
no ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Yields 8 Servings

INGREDIENTS

Raspberry Almond Cake

  • 1 ¼ Cups (150g) All-Purpose Flour
  • ½ Cup (48g) Fine Almond Flour
  • 1 ¾ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup (200g) White Sugar
  • Zest of 1 Whole Large Lemon
  • 3 Whole Large Eggs room temp
  • ⅔ Cup (134g) Light Olive Oil
  • ½ Cup (114g) Full-Fat Greek Yogurt or Sour Cream room temp
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Pure Almond Extract
  • ¾ Cup (90g) Fresh Raspberries
  • 3 Tablespoons Sliced Almonds

Topping

  • 1 Cup (227g) Heavy Cream cold
  • 2 Tablespoons Powdered Sugar
  • 1 ½ Cups (180g) Fresh Raspberries

Instructions
 

  • Set rack in the center of the oven and preheat to 350ºF.
  • Grease and line a round 8-inch (20 cm) springform pan with parchment paper. You can also use a regular 8-inch or 9-inch round pan. See note below.
  • In a medium sized bowl, combine all-purpose flour, fine almond flour, baking powder and salt; set aside.
    1 ¼ Cups (150g) All-Purpose Flour
    ½ Cup (48g) Fine Almond Flour
    1 ¾ Teaspoon Baking Powder
    ½ Teaspoon Salt
  • In a large mixing bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.
    1 Cup (200g) White Sugar
    Zest of 1 Whole Large Lemon
  • 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.
    3 Whole Large Eggs
  • Next, drizzle in the olive oil and mix well.
    ⅔ Cup (134g) Light Olive Oil
  • Then, add the Greek yogurt, vanilla extract and almond extract and mix until incorporated.
    ½ Cup (114g) Full-Fat Greek Yogurt or Sour Cream
    1 Teaspoon Vanilla Extract
    1 Teaspoon Pure Almond Extract
  • 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.
    ¾ Cup (90g) Fresh Raspberries
    3 Tablespoons Sliced Almonds
  • 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.
    1 Cup (227g) Heavy Cream
    2 Tablespoons Powdered Sugar
  • Top the cake with whipped cream, fresh raspberries and a light dusting of powdered sugar if you wish. Serve and enjoy!!
    1 ½ Cups (180g) Fresh Raspberries

Notes

Cake Pan - If using a 9-inch (23 cm) round cake pan. Your bake time will be less. Check on the cake after 30 minutes.
Keyword almond extract, almond olive oil cake, Italian almond cake, lemon olive oil cake, lemon zest, olive oil cake, raspberry almond cake, raspberry cake, raspberry olive oil cake, single layer cake, snacking cake
Did you try this recipe?Share your photo and tag us @shortstackkitchen on Instagram!