This flourless Almond Raspberry Cake has a deliciously light and soft texture with a fresh berry flavour. The naturally gluten-free cake combines a moist almond meal cake, melt-in-your-mouth raspberries and crunchy flaked almonds. A great Summer cake to serve for dessert or afternoon tea!
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The mix of naturally sweet almonds and fresh, bright raspberries is a match made in heaven! This cake is so incredibly moist and fluffy thanks to the high ratio of almond meal.
That sweet fluffy crumb is perfectly balanced by the tangy raspberries. And the flaked almonds add the perfect extra crunch to create a delicious gluten-free cake!
More almond cakes to try:
Ingredients
What is Almond Raspberry Cake made of:
Scroll down to recipe card below for all quantities
- Eggs: large eggs, with the egg yolk and egg whites separated into two large bowls. They can be used straight out of the fridge if that's where you store your eggs.
- Sugar: caster sugar or fine white granulated sugar. The sugar will need to be divided in half, with one part added to the egg whites and the other part to the egg yolks.
- Oil: a neutral flavour oil such as Canola Oil or Grapeseed Oil. It can be substituted with melted butter, but the cake will dry out more quickly than with oil.
- Cream: thickened / heavy cream, with 30 to 35% fat content. The cream can be substituted for a non-dairy cream if you want to make this recipe dairy-free.
- Almonds Meal: I used blanched & skinned almond meal, which can also be substituted with almond flour. I personally prefer almond meal as it is usually slightly coarser than almond flour, giving you more texture in the cake.
- Raspberries: used fresh Raspberries for the best results. You can use frozen if preferred but frozen raspberries tend to "melt" into the cake more.
I added a little bit of vanilla extract to boost the flavours of the cake even more. You could use some almond extract if you want, though I don't find it particularly necessary which such a large quantity of almonds already present in the cake.
How to make Raspberry Almond Cake
- Preheat your oven on 180℃ / 350 ℉. Line the bottom of a 22 cm (8.5-inch) Springform Pan with baking paper or parchment paper.
- If using a stand mixer, prepare two large bowls and the whisk attachment. If using a hand mixer, prepare two large mixing bowl.
- Photo 1: separate the egg yolks and egg whites, putting the egg yolks in one of the bowl and egg whites in the other bowl. Set aside the bowl with the egg yolks.
- Photo 2: add about half of the sugar to the egg whites.
- Photo 3: start whisking the egg whites and sugar on medium speed. Slowly increase the speed to high until you reach stiff peaks. Set aside, at room temperature or in the fridge.
We are using some of the sugar with the egg whites as a way to stabilise them. This will insure they don't deflate too much when folded into the rest of the cake mixture.
- Photo 4: add the remaining sugar to the bowl with the egg yolks.
You can keep the same whisk attachment to whip the egg whites and yolks - no need to clean them in between.
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- Photo 5: whisk the yolks and sugar on medium speed for 2 to 3 minutes or until increased in volume and turned a pale yellow colour.
- Photo 6: add the oil, cream and vanilla extract to the egg yolk mixture. Whisk to combine.
- Photo 7: Gently whisk the almond meal and salt into the egg yolk mixture. You should get a thick, coarse mixture.
At this point, the almond flour mixture will start to thicken as the almonds absorb the liquids. Don't wait too long to incorporate the egg whites or it will be much harder to do so without deflating them.
- Photo 8: Add about a third of the whipped egg whites to the almond mixture. Using a spatula, very gently fold until most of the egg whites have been incorporated.
- Photo 9: add another third of the egg whites and gently fold. Repeat the process until all the egg whites have been incorporated. You should get a light and fluffy batter.
- Photo 10: pour the batter into the prepared springform pan.
- Photo 11 & 12: evenly cover the batter with the fresh raspberries, then top with the flaked almonds.
- Bake for 30 to 40 minutes or until the cake has risen nicely and looks golden. If you gently shake the cake pan, you shouldn't see any movement in the centre of the cake.
- Place on a wire rack and let the cake cool for at least an hour before removing from the pan.
The crumb of this almond raspberry cake is rather delicate and soft when still warm. It will become more sturdy as it cools down, so make sure to avoid touching it before it has completely cooled down.
Recipe FAQs
I find that you get the best results with fresh raspberries but frozen raspberries can be used too. You will need to thaw them completely then drain and pat them dry to remove as much water/moisture as possible.
Almond meal and flour are technically two different ingredients but are in reality often sold as the same (or very similar) product.
- Almond flour: made from blanched peeled almonds ground into a very fine powder.
- Almond meal: made from whole almonds (skin on) ground into a slightly coarser powder. A lot of brands will sell almond meal made with skinned almonds though.
Because the skin is often removed in both ingredients, the main different often relies on the coarseness of the grind.
The cream is the only dairy ingredient of the recipe and can be replaced by a plant-base, dairy-free alternative. Just be aware that using a flavoured cream such as coconut cream, its flavour will reflect on the overall taste of the cake. Try to use a flavour neutral non-dairy cream if you can.
I simply finished the cake with a little bit of powdered sugar and some fresh raspberries.
You could also serve it with some delicious dessert sauces such as Raspberry Coulis, Raspberry Compote, Mixed Berry Compote, Chantilly Cream, Crème Anglaise or even some homemade Raspberry Curd!
Tips & Troubleshooting
- Whipping the egg whites first: almond meal tends to absorb liquid quickly, making batters thicken fast. If we made the cake batter first then moved onto whipping the egg whites, the batter would be quite hard and thick by the time we start folding in the egg whites. That would make it much harder to incorporate the egg whites - and increase the chances of deflating all the air contained in them.
- Be gentle when you fold in the whipped Egg whites. There is no all-purpose flour or baking powder in this recipe so this cake only relies on the air created while whipping the eggs to rise in the oven.
- Mix and match your berries! Instead of using raspberries only, consider swapping some for other fresh berries such as strawberries, blueberries or blackberries. Also check my Strawberry Almond Cake recipe for a different take on this cake.
Storing & Freezing
This raspberry almond cake can be kept at room temperature for up to three days. Simply cover it with plastic wrap or aluminium foil, or transfer into an airtight container.
I do not recommend freezing this cake as it will loose some of its fluffy, moist texture once thawed.
I am so excited to share that my debut cookbook
"Bite-Sized French Pastries for the Beginner Baker"
is now available for purchase!
Recipe
Almond Raspberry Cake
Ingredients
- 4 large Eggs
- 120 gr Caster Sugar, divided in half
- 120 ml Neutral Oil, such as canola or vegetable oil
- 120 ml Thickened / Heavy Cream
- 1 1/2 teaspoon Vanilla Extract
- 250 gr Almond Meal
- 1 pinch Fine Table Salt
- 200 gr Fresh Raspberries
- 25 gr Flaked Almond
Instructions
- Preheat your oven on 180℃ / 350 ℉. Line a 22 cm / 8.5 inch Springform Pan with baking paper.
- Separate the Eggs, putting the egg yolks in one large bowl and the egg whites in a separate large bowl. Set aside the bowl with the egg yolks.
- Add about half of the sugar to the egg whites (see note 1). Using a hand mixer (or stand mixer fitted with the whisk attachment), start whisking the egg whites on medium speed. Slowly increase the speed until you reach stiff peaks. Set aside.
- Add the remaining of the sugar to the bowl with the egg yolks. Whisk on medium speed for 2 to 3 minutes or until increased in volume and turned a pale yellow colour.
- Mix the oil, cream and vanilla into the egg yolks. Add the almond meal and salt and whisk until just combined. You should get a thick, coarse mixture (see note 2).
- Add about a third of the whipped egg whites to the almond mixture. Using a spatula, very gently fold until most of the egg whites have been incorporated. Add another third of the egg whites and gently fold. Repeat the process until all the egg whites have been incorporated. You should get a light and fluffy batter.
- Pour the batter into the prepared springform pan. Top with the fresh raspberries then the flaked almonds.
- Bake for 30 to 40 minutes or until the cake has risen nicely and looks golden. If you gently shake the cake pan, you shouldn't see any movement in the centre of the cake.
- Place on a cooling rack and leave to cool down completely before removing from the pan. Optionally, dust with icing sugar before serving.
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Notes
- We are using some of the sugar with the egg whites as a way to stabilise them. This will insure they don't deflate too much when folded into the rest of the cake mixture.
- At this point, the almond mixture will start to thicken as the almonds absorb the liquids. Don't wait too long to incorporate the egg whites or it will be much harder to do so without deflating them.
Nutrition (per serving)
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