⏱ Time
- Prep: 15 minutes
- Bake: 35–40 minutes
- Total: ~55 minutes
🍽 Servings
- 8 slices
🧂 Ingredients
For the Almond Cake
- 2 cups finely ground almond flour
- ¾ cup sugar
- 4 large eggs, room temperature
- ½ cup unsalted butter, melted & cooled
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (optional)
- ½ tsp baking powder (optional, for lighter texture)
- Pinch of salt
For the Raspberry Sauce
- 2 cups fresh or frozen raspberries
- ¼ cup sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp constarch + 1 tbsp water (optional, for thicker sauce)
🔥 Step-by-Step Instructions
Step 1: Preheat & Prepare
- Preheat oven to 350°F (175°C)
- Grease and line an 8-inch (20 cm) round pan with parchment paper
Step 2: Make the Batter
- In a bowl, whisk eggs and sugar until pale and slightly thick
- Add melted butter and vanilla, mix well
- Stir in almond flour, salt, zest, and baking powder
- Mix until smooth
Step 3: Bake
- Pour batter into prepared pan
- Smooth the top
- Bake 35–40 minutes, until golden and a toothpick comes out clean
- Cool completely in the pan
Step 4: Make Raspberry Sauce
- In a saucepan, combine raspberries, sugar, and lemon juice
- Cook over medium heat 5–7 minutes until berries break down
- (Optional) Stir in cornstarch slurry and cook 1–2 minutes until thick
- Strain for a smooth sauce if desired
Step 5: Serve
- Dust cake with powdered sugar
- Slice and drizzle with warm or chilled raspberry sauce
✨ Pro Tips
- Use fine almond flour for a smooth crumb
- Cake firms up as it cools — don’t overbake
- For extra moisture, brush warm cake with a little lemon syrup
🍓 Variations
- Swap raspberries for strawberries or blueberries
- Add sliced almonds on top before baking
- Serve with whipped cream or vanilla ice cream
If you’d like, I can:
- Make this sugar-free or keto
- Turn it into a dairy-free version
- Rewrite it for Pinterest or your recipe website
Just tell me 😊