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Almond Cake with Raspberry Jam

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.
4.50 from 4 votes
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Course: Dessert Recipes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 320kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 320kcal