Description

Light, moist almond-scented cake topped with swirls of vanilla whipped cream and crowned with fresh raspberries—an elegant and rustic dessert ideal for brunches, celebrations, or summer gatherings.

Ingredients

Units Scale

1 cup all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup milk
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
Optional: powdered sugar for dusting

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and almond extracts.
Alternate adding dry ingredients and milk, mixing until just combined.
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake completely in the pan on a wire rack.
Meanwhile, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Once cake is cooled, pipe or spread whipped cream over the top and garnish with fresh raspberries.
Lightly dust with powdered sugar before serving, if desired.

Notes

Make sure the cake is fully cooled before adding whipped cream to prevent melting.
Almond flour adds moistness and a rich nutty flavor—don’t skip it!
Use other fresh berries like blueberries or strawberries as an alternative.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 95mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg