Ingredients
Scale
- 1 ½ cups almond flour (finely ground blanched almonds)
- ¾ cup all-purpose flour (can substitute with gluten-free flour blend)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 tablespoon almond extract
- 1 cup fresh raspberries (plus extra for garnish)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. This little step is something Mama Lou always insisted on—she said it’s the secret to a perfect springy cake.
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This dry mix forms the nutty base that gives the cake its tender crumb.
- In a large bowl, beat the eggs and sugar together until thick and pale, about 3-4 minutes. I love this step because I always think of Ouma, who would stand on a little stool to reach the counter, beating eggs with all her might and a big grin on her face.
- Slowly pour in the melted butter, vanilla extract, and almond extract, folding gently to combine. The almond extract is what really brings the flavor alive—don’t skip it!
- Gradually fold the dry ingredients into the wet mixture, careful not to overmix. The batter should be smooth and slightly thick, with a delicate shine.
- Gently fold in the fresh raspberries, being careful not to crush them. I always save a handful to press on top before baking—that way, the berries peek through like little jewels.
- Pour the batter into the prepared pan and smooth the top with a spatula. Press a few extra raspberries on the surface for a beautiful finish.
- Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The smell at this stage is intoxicating—like a warm invitation to gather around the table.
- Allow the cake to cool in the pan for 10 minutes, then carefully remove it onto a wire rack to cool completely. Dust with powdered sugar if desired, just as Mama Lou would do on special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
