Almond Cake with Raspberry Sauce

Name: Almond Cake with Raspberry Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup ground almonds; 1 cup all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 teaspoon baking powder; 1 teaspoon almond extract; 1/4 teaspoon salt; 2 cups fresh raspberries; 1/2 cup sugar; 1 tablespoon lemon juice; 1 teaspoon cornstarch (optional, for thickening)

Highlighted under: Classic Collection

I absolutely love making this Almond Cake with Raspberry Sauce for gatherings and special occasions. The combination of the nutty almond flavor and the tartness of the raspberry sauce creates a beautiful balance that everyone enjoys. This cake is moist, flavorful, and has a texture that’s simply delightful. With just a few key ingredients, I can whip up this elegant dessert that never fails to impress my friends and family. Watching their faces light up when they take a bite is truly the best part of making this dish!

Created by

Loretta Winslow

Last updated on 2026-01-08T11:57:41.065Z

When I first tried making this almond cake, I wasn’t sure how the flavors would blend together, but I was pleasantly surprised. The nutty taste of the almonds pairs perfectly with the sweetness of the cake and the raspberry sauce elevates it to another level. I’ve learned that using freshly ground almonds rather than almond flour gives the cake a richer flavor and a delightful texture.

Another tip I’ve found is to allow the cake to cool completely before adding the raspberry sauce. This helps the sauce maintain its vibrant color and prevents it from soaking too much into the cake. It also makes for a beautiful presentation!

        Why You'll Love This Recipe
        Moist and nutty almond cake that feels luxurious
Tangy raspberry sauce that adds a refreshing contrast
Simple to make, yet elegant enough for special occasions

      

Understanding Ingredient Roles

The ground almonds in this cake not only add a rich, nutty flavor but also contribute to the cake's moist texture. They replace a portion of the flour, making the cake gluten-sensitive while enhancing its overall taste. If you need a nut-free option, consider substituting ground sunflower seeds. However, be aware that the flavor profile will shift slightly, making the cake less almond-centric.

The use of almond extract in this recipe elevates the cake’s flavor, providing a fragrant aroma that complements the almonds perfectly. If you're unable to find almond extract, vanilla extract can work in a pinch, though the overall taste will differ. Stick to high-quality extracts for the best flavor payoff, as this really makes a difference in the final cake.

Tips for Perfecting the Raspberry Sauce

When making the raspberry sauce, it's essential to cook the berries gently to prevent them from scorching. Stirring frequently helps to break down the raspberries while preventing any sticking to the pan. If you're working with frozen raspberries, no need to thaw them first; just increase the cooking time by a few minutes until they're fully softened.

Add lemon juice at the start of cooking to balance the sweetness of the sauce with a hint of acidity. If you want to enhance the flavor further, consider adding a splash of raspberry liqueur or a pinch of cinnamon for warmth. Just remember, the sauce can always be adjusted by adding more sugar or lemon juice to achieve your desired flavor profile.

Ingredients

For the Cake

1 cup ground almonds
1 cup all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon baking powder
1 teaspoon almond extract
1/4 teaspoon salt

For the Raspberry Sauce

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for thickening)

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. In a separate bowl, combine the ground almonds, flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until well combined.

Bake the Cake

Pour the batter into a greased and floured 9-inch round cake pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Make the Raspberry Sauce

While the cake is cooling, prepare the raspberry sauce. In a saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down. If you'd like a thicker sauce, mix cornstarch with a little water and add to the saucepan, cooking for an additional 2 minutes.

Serve

Once the cake is completely cooled, drizzle the raspberry sauce generously over the top before slicing. Enjoy this exquisite dessert!

Pro Tips

For an extra touch, serve the cake with whipped cream or a sprinkle of powdered sugar on top. You can also substitute mixed berries for a different flavor profile.

Make-Ahead Tips

You can prepare the almond cake a day ahead of time. Once cooled, wrap it tightly in plastic wrap to preserve its moisture and store it at room temperature. This allows the flavors to develop further, making each slice even more delightful when served. For longer storage, you can freeze the cake for up to three months—just ensure it is well-wrapped to prevent freezer burn.

The raspberry sauce can also be made in advance. Store it in an airtight container in the refrigerator for up to a week. When ready to serve, reheat it gently on the stove, stirring to keep it smooth. If the sauce thickens too much upon cooling, just add a splash of water until it reaches your desired consistency.

Serving Suggestions

For an elegant touch, consider garnishing the topped cake with a sprinkle of powdered sugar or a few whole raspberries, which not only add to the visual appeal but also hint at the flavorful sauce beneath. A dollop of whipped cream or a scoop of vanilla ice cream beside the slice can enhance the dessert experience, creating a nice balance of textures and flavors.

Pairing this dessert with a light, slightly sweet dessert wine or a cup of freshly brewed herbal tea can elevate the entire dining experience. The nutty essence from the cake and the tartness of the raspberry sauce harmonize excellently with both beverages, making them perfect accompaniments for gatherings.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it in an airtight container at room temperature. Prepare the raspberry sauce just before serving.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw it in the fridge before serving.

→ Is there a substitute for ground almonds?

You can use almond flour or even finely crushed nuts like walnuts or pecans, but the flavor will vary.

→ What can I serve with Almond Cake?

This cake pairs beautifully with whipped cream, vanilla ice cream, or a scoop of crème fraîche.