Raspberry Almond Cake

This Raspberry Almond Cake is a delightful blend of sweet and tart flavors, perfect for a cozy dessert. The nutty almond base paired with fresh raspberries creates a light and satisfying treat that's sure to impress.

Ingredients

• Almond flour - 100g
• All-purpose flour - 50g
• Granulated sugar - 75g
• Unsalted butter, softened - 50g
• Egg - 1 large
• Almond extract - 1 tsp
• Baking powder - 1/2 tsp
• Salt - 1/4 tsp
• Fresh raspberries - 100g
• Powdered sugar (for dusting) - 1 tbsp

Steps

1. Preheat the oven to 180°C (350°F) and grease a small 6-inch round cake pan.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg and almond extract to the mixture, and beat until well combined.
4. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the fresh raspberries, being careful not to crush them.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Once cooled, dust the top with powdered sugar before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 15 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Raspberries are high in dietary fiber, which aids digestion.
• Almonds are a good source of healthy fats, protein, and vitamin E.

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