Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
- 1 1/2 cups fresh raspberries
- 1/4 cup sliced almonds
- Powdered sugar for dusting (optional)
If almond flour is not available, you can finely grind blanched almonds in a food processor for a similar effect. For a dairy-free version, substitute the whole milk with almond milk.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb, a tip I learned from Nonna Rosa.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts, infusing the batter with a rich aroma.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the raspberries, being careful not to crush them. The goal is to have whole berries dotted throughout the cake.
- Pour the batter into the prepared cake pan. Sprinkle the sliced almonds evenly over the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The smell of baking almonds and raspberries might just transport you to a coastal café in Spain, where I first fell in love with this combination.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
