Moist Almond Cake with Fresh Raspberries for a Fruity Delight

Have the simple pleasure of sinking your fork into a slice of moist almond cake, the nutty flavor of the almonds balanced perfectly by the fresh tartness of the raspberries. It’s the kind of cake that makes you slow down and savor every bite, and let’s be real, who doesn’t love a cake that’s both comforting and refreshing? Whether it’s a quiet afternoon tea or a party, this Almond Cake with Fresh Raspberries is the way to indulge without feeling guilty.

In many Indian homes almonds are paired with fruits like berries to make desserts that feel sinful and light. This cake takes that tradition and gives it a modern spin, so you can enjoy it with your evening cuppa as much as you can at a party.

Moist Almond Cake with Fresh Raspberries

Ingredients:

• 1 cup almond flour
• ½ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp cardamom powder
• ¼ tsp salt
• ½ cup unsalted butter
• ½ cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 cup fresh raspberries
• ¼ cup chopped almonds

Method:

1. Preheat the oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, cardamom powder and salt. Set aside.
3. In a large bowl, beat the ghee (or butter) and sugar together using an electric mixer until light and fluffy. This will take about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the wet mixture, alternating with the milk. Start with the dry ingredients and end with the milk. Mix until just combined. The batter should be smooth and thick.
6. Fold in the fresh raspberries gently, without crushing them.
7. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, garnish with chopped almonds and a few extra fresh raspberries.
9. Slice and serve this moist almond cake with a cup of chai or as a sweet treat for any occasion!

Creative Ways to Garnish and Plate A Moist Almond Cake with Fresh Raspberries

Dust with Icing Sugar and Garnish with Mint

A light dusting of icing sugar on top of the cake looks lovely. For a fresh touch add a sprig of mint to go with the raspberries. Mint leaves also give a lovely aroma when you cut into the cake, bonus!

Almond Slivers and Raspberries on Top

Toast some almond slivers in a pan for a couple of minutes until golden then sprinkle over the top of the cake along with a few raspberries. This gives a nice crunch and enhances the almond flavor.

Raspberry Coulis Drizzle

Make a simple raspberry coulis by blending fresh raspberries with a bit of sugar and lemon juice. Drizzle this around the edges of the plate or on top of the cake for a pop of colour and a tangy finish.

Serve in Individual Portions with a Raspberry Fan

Cut the cake into individual portions and arrange on small plates. On the side fan out thin slices of fresh raspberry on the plate for a pretty look. This adds a nice touch and highlights the fresh fruit!

Sprinkle with Cardamom Sugar

For an Indian touch, mix ground cardamom with powdered sugar. Sprinkle lightly over the cake for a subtle aroma and a hint of spice that goes well with almond and raspberry.

Top with Whipped Cream or Coconut Cream

A dollop of whipped cream or coconut cream adds a smooth texture to the cake. You can flavor the cream with a hint of vanilla or a pinch of saffron for an extra twist. Add a few raspberries on top for extra colour!

Edible Flowers for a Natural Touch

Add a touch of glamour by decorating your cake with edible flowers like marigolds or lavender. These flowers not only look beautiful but also bring an earthy fragrance that goes well with the natural flavors of the cake.

Pair with a Scoop of Saffron Ice Cream

For an indulgent treat, serve your almond cake with a scoop of homemade saffron ice cream. The creamy, subtly spiced flavor of the saffron goes well with the nutty sweetness of the cake and fresh raspberries, making your dessert rich yet refreshing. A sprinkle of crushed pistachios on top will add a crunchy finish!