Raspberry Almond Cake Recipe: Elegant Dessert for a Special Celebration

Any special occasion calls for a special dessert and what better excuse than International Women’s Day to bake something truly awesome? A Raspberry Almond Cake with Chocolate Ganache is the ultimate combination of fancy and decadent. Almonds, raspberries and chocolate – every bite is a tribute to strong, amazing women.

This cake isn’t just about the flavors; it’s about homemade love. The almond base gives it a soft, moist crumb, the raspberries a burst of freshness and then the star of the show – a shiny chocolate ganache that brings it all together with its deep, velvety goodness. You don’t have to be a skilled baker to get this right. A few simple steps, the right ingredients and a bit of patience and you’ll have a cake that feels just right for the occasion.

Whether you’re baking for a party, gifting it to someone special or just treating yourself, this Raspberry Almond Cake with Chocolate Ganache is the way to go. After all, what’s a celebration without a bit of chocolate?

Raspberry Almond Cake with Chocolate Ganache

Ingredients:

For the Cake:

• 1 ½ cups (180g) maida (all-purpose flour)
• ½ cup (60g) almond flour (badam powder)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (150g) sugar
• ½ cup (120ml) oil or butter
• ½ cup (120ml) curd (yogurt)
• ½ cup (120ml) milk
• 1 tsp vanilla extract
• 1 cup fresh raspberries (or strawberries)
• 1 tbsp lemon juice

For the Chocolate Ganache:

• ½ cup (120ml) fresh cream (Amul or malai)
• 100g dark chocolate, chopped
• 1 tbsp butter

Method:

1. Preheat the oven to 170°C. Grease and line a 6 or 7-inch round cake tin with butter paper.
2. In a bowl, sieve maida, almond flour, baking powder, baking soda and salt. Mix well.
3. In another bowl, whisk sugar, oil (or butter), curd and vanilla extract until smooth.
4. Add the dry ingredients to the wet mixture in parts, alternating with milk. Mix until no lumps.
5. Add the raspberries to the batter and gently fold. Pour the batter into the prepared cake tin and tap to remove air bubbles.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake cools down, prepare the ganache. Take a pan and pour in cream, keep it on low heat so it does not boil.
8. Chop some chocolate and add it to the cream. Let it sit for a minute.
9. Stir until chocolate melts. Add butter for extra shine. Let it cool slightly. Pour over the cooled cake and spread evenly.
10. Garnish with fresh raspberries and sliced almonds.

Tips to Make Raspberry Almond Cake: A Special Dessert for Your Celebration

Use Fresh Almond Flour for a Deeper Flavor

Almond flour is the main ingredient of this cake. Instead of buying store bought almond flour, try making it at home if you can. Blanch whole almonds, remove the skin and grind them in small batches in a mixer. Be careful not to overdo it—pulsing in short bursts prevents the almonds from releasing their natural oils and turning into a paste instead of fine flour.

Toss the Raspberries in Flour to Prevent Sinking

Ever baked a cake where all the fruit sinks to the bottom? That happens because berries have a lot of moisture. To keep the raspberries evenly distributed, toss them in a light dusting of maida then add them to the batter.

Don’t Skip the Curd

Curd is a great substitute for buttermilk or sour cream. It adds moisture, prevents the cake from becoming dry and enhances the richness. More importantly curd reacts with baking soda, makes the cake rise beautifully without making it dense.

Use a Mix of Oil and Butter for the Perfect Balance

Butter alone gives cake a rich flavor but can dry out the crumb over time. Oil on the other hand keeps the cake soft for longer. The trick is to use half melted butter for flavor and half neutral oil (like sunflower or canola) for lasting moisture.

Add a Squeeze of Lemon Juice to Boost the Flavors

Raspberries are sweet and tart in flavor and a few drops of nimbu ka ras (lemon juice) can make them taste even more fresh. Lemon juice enhances the tartness of the berries, balances out the sweetness of the cake and gives it a slight zestiness. Just add 1 teaspoon of freshly squuezed lemon juice while making the batter and you will taste the difference.

Always Sieve the Dry Ingredients for a Lighter Cake

Almond flour can be slightly coarse and may lead to lumps in the batter. To get a smooth even cake crumb, always sieve your dry ingredients together—almond flour, all-purpose flour, baking powder and baking soda. This ensures the leavening agents mix evenly and your cake will have a consistent rise and will be soft and airy.