How to Make Almond Cake with a Luscious Raspberry Jam Filling

Almonds and raspberries are a match made in heaven—nuttiness meets bright, sweet tang in the best way. And when you combine them in a soft, spongy almond cake with a layer of homemade raspberry jam, it’s a dessert that feels like a treat and takes you on a nostalgia trip. If you’ve ever had badam barfi or almond halwa, you know how well almonds work in desserts. This cake takes that richness and pairs it with fresh fruitiness, so it’s perfect for a special occasion.

Almond cakes have a long history in European and Middle Eastern baking but using ground almonds in sweets is not new to Indian kitchens. Here instead of all-purpose flour, finely ground almonds create a naturally rich and moist base and jaggery or unrefined sugar adds a deeper, caramel like sweetness.

The raspberry jam filling brings in a contrast of tartness that cuts through the cake’s nutty sweetness beautifully. Whether you’re baking this for a special occasion or just as a weekend indulgence, this almond cake with raspberry jam is one of those desserts that will make you pause and savour every bite—especially with a cup of masala chai on the side.

Almond Cake with Raspberry Jam Filling

Ingredients

For the Cake:

• 1 ½ cups Almond powder
• ½ cup atta or maida
• ¾ cup jaggery powder or raw sugar
• ½ cup ghee or unsalted butter (melted)
• 3 eggs or ½ cup yogurt (for eggless version)
• ½ cup milk
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract or cardamom powder
• A pinch of salt

For the Raspberry Jam Filling:

• 1 cup fresh or frozen raspberries
• ¼ cup (50g) sugar or honey
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickness)

For Garnish (Optional):

• Sliced almonds
• Powdered sugar
• Fresh raspberries

Method

1. In a saucepan, add raspberries, sugar and lemon juice. Cook on low heat, stirring occasionally, until the berries are soft, and the juice is released.
2. If the jam is too thin, add cornstarch mixed with water and stir well. Let it cool completely before using.
3. Preheat the oven to 170°C (340°F). Grease and line a cake tin. In a mixing bowl, whisk together almond powder, atta or maida, baking powder, baking soda and salt.
4. In another bowl, whisk ghee (or butter) with jaggery powder until smooth. Add eggs (or yogurt) and vanilla extract. Mix well.
5. Add dry ingredients to the wet mixture, alternating with milk. Mix well.
6. Pour half the batter into the prepared cake tin. Spread the raspberry jam evenly over it. Pour the remaining batter on top of it.
7. Put the cake in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let it cool in the tin for 10 minutes, then transfer to a wire rack. Powdered sugar and sliced almonds for extra crunch.
9. Fresh raspberries on top and serve with tea or coffee.

Mastering Almond Cake with Raspberry Jam Filling with these Lesser-Known Tips

Toast the Almond Flour for more Flavor

Raw almond flour is good but toasting it for a few minutes on low heat before using gives it a nutty aroma. This small step gives your cake a deeper almond flavor without needing any essence or extracts.

Add a pinch of Ghee for Desi Goodness

While butter works, adding a teaspoon of ghee to the batter gives a warmth and aroma, makes the cake more inviting. It pairs well with almonds and is totally Indian.

Layer the Cake with Roasted Slivered Almonds for a Crunch

Want a crunch in every bite? Instead of just mixing almonds into the batter, add a thin layer of roasted slivered almonds between the cake and the jam filling. It gives a light crunch and keeps the cake moist.

Counter the Jam’s Sugar with a Pinch of Black Salt

Too much sugar can overpower the nutty cake. A tiny bit of black salt in the jam cuts through the sugar and balances out the raspberry’s natural sweetness.

Whip the Egg Whites Separately (Or Use Yogurt for Eggless Version)

For an extra light and fluffy cake, separate the eggs and whip the whites until frothy before folding into the batter. If you’re making it eggless, whisk some yogurt until smooth before adding—it helps keep the cake from feeling too dense.

Freeze the Jam Layer for a Clean Cut

If you want neat slices, spread the jam filling and freeze the cake for about 15 minutes before cutting. This will prevent the jam from oozing out and give you those beautiful bakery cuts.