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Almond raspberry tea cake with golden edges, glossy glaze dripping down sides, fresh raspberries on top

Almond Raspberry Tea Cake

A moist and flavorful cake filled with the sweetness of raspberries and the nuttiness of almonds, perfect for a delightful afternoon tea
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh raspberries
  • 1/4 cup sliced almonds

Method
 

  1. Preheat the oven to 350 F and grease a 9-inch round cake pan
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt
  3. In a large bowl, using an electric mixer, beat the butter until creamy, then add the eggs one at a time, beating well after each addition
  4. Gradually add the dry ingredients to the butter mixture, alternating with the vanilla extract, beginning and ending with the dry ingredients
  5. Gently fold in the fresh raspberries
  6. Pour the batter into the prepared pan and smooth the top
  7. Sprinkle the sliced almonds over the top of the cake
  8. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean

Notes

To ensure the cake is fully cooked, check the edges and top for a golden brown color, and the center should be set. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Store at room temperature for up to 3 days.