12/18/2025
Almond Raspberry Cake
INGREDIENTS
2 cups almond flour
1 ½ tsp baking powder
½ tsp salt
1 cup coconut sugar, divided
½ lemon, zested
½ cup butter, unsalted, room temperature
4 eggs, divided
½ tsp almond extract
Raspberries
INSTRUCTIONS
Preheat oven to 350F °F
Grease the sides of a 9” cake pan, and put parchment paper on the bottom. I like to trace the pan onto the parchment paper, and then cut it out so it fits perfectly on the bottom with no overhang.
Combine almond flour, baking powder and salt in a bowl. Set aside.
In the bowl of a stand mixer, add 3/4 cup of sugar and lemon zest. Rub the zest into the sugar with your fingers. Add in the butter, and using the paddle attachment, cream the butter and sugar until lighter in colour, about a minute or so.
Add egg yolks, one at a time, making sure each one is combined before adding the next. Once all yolks are added and combined, add the almond extract. Mix until combined.
Slowly add the dry ingredients to the wet. Mix until just combined.
If you have an additional bowl for your stand mixer, use it to whip the eggs whites. If you only have one bowl, either whip the whites using a hand mixer, or move your cake batter into another bowl, and clean it out (really well) before using it to whip your egg whites.
In a bowl, add the egg whites. With the whisk attachment, whip on high until you get soft peaks (about 1 minute). Add 1/4 cup sugar, and whip for another minute or so, until the eggs form stiff peaks (peak stands up without falling over).
Add 1/3 of the whipped egg whites to the bake batter. Folding it in very gently. The egg whites are providing airiness to the cake, so you want to be gentle. Once the first 1/3 is incorporated, add the remaining egg whites. Again, folding them into the batter very gently.
Once everything is fully incorporated, transfer the batter to the cake pan. Bake for 40-50 minutes, or until the middle is completely set, the top is golden brown and the edges are pulling away from the pan.
While it’s still warm, run a knife around the edges of the pan to loosen it. But let it cool completely in the pan.
Dust with powdered sugar, and garnish with fresh raspberries. Enjoy!
