Quick and easy Raspberry Almond Cake

Quick and easy Raspberry Almond Cake. Made with almond meal, flaked almonds and fresh raspberries, it boasts a soft, buttery crumb and a golden, nutty crust. Best of all, it’s ready to eat in one hour!

Meet my new Raspberry Almond Cake. A perfectly soft, butter cake with a distinct almond flavour. Made with almond meal and a dash of almond extract, this cake is filled with juicy raspberries and topped with crunchy, flaked almonds.

It’s surprisingly easy to make, but it looks just a little bit fancy. And it tastes amazing! Light, buttery and almond-y.

Ingredients:

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 150 grams (3/4 cup) caster sugar or granulated sugar
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 175 grams (1 and 1/4 cups) plain flour or all purpose flour
• 75 grams (3/4 cup) almond meal or ground almonds
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 180 ml (3/4 cup) full fat or whole milk
• 125 grams (1 cup) fresh raspberries
• 30 grams (1/3 cup) flaked almonds
• Icing sugar or powdered sugar, to serve, optional