Description
Looking for the best almond cake with raspberry jam recipe? This quick, easy, and elegant cake is simple yet impressive with moist almond flavor and fruity jam! A healthy-ish and classic idea for brunch, birthdays, or teatime perfect for any celebration.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 3/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 tsp almond extract
- 1/2 cup whole milk
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk flours, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in almond extract.
- Alternate adding dry ingredients and milk. Mix just until combined.
- Divide batter between pans. Bake 25–30 minutes. Cool completely.
- Slice cakes in half for 4 layers. Spread raspberry jam between layers.
- Stack layers and dust with powdered sugar before serving.
Notes
- Use seedless jam for a smoother finish.
- Cool layers fully before slicing and assembling.
- Add toasted almond slices between layers for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg