Name: Almond Cake With Raspberry Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 9-inch cake
Cuisine: European
Ingredients: 1 1/2 cups almond flour; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon almond extract; 1/2 cup milk; 2 cups fresh raspberries; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1/4 cup water

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, and mixing until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the raspberry sauce. In a saucepan, combine the fresh raspberries, sugar, lemon juice, and water. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 10-15 minutes, or until the raspberries have broken down and the sauce has thickened slightly. Remove from heat and let cool.
Once the cake is done baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the almond cake slices drizzled with the homemade raspberry sauce, and enjoy the delightful combination of flavors and textures.

Ingredients

Instructions

Nutrition Facts

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