This almond cake with raspberry jam is a delicious and simple dessert that’s perfect for any occasion. The almond flour gives the cake a subtle nutty flavor and a tender crumb, while the raspberry jam adds a fruity and tangy contrast. It’s easy to make and can be enjoyed with a cup of tea or coffee, or as a sweet treat after dinner. This recipe is a great choice for anyone looking for a quick and easy dessert recipe that’s sure to impress.
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup raspberry jam
- Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs and vanilla extract to the large bowl and mix until well combined.
- Gradually add the dry ingredients to the large bowl, alternating with the milk, and mix until just combined.
- Pour half of the batter into the prepared cake pan and smooth it out.
- Spoon the raspberry jam over the batter and spread it out evenly.
- Pour the remaining batter over the raspberry jam and smooth it out.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve the almond cake with raspberry jam and enjoy!