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Raspberry Almond Cake

Servings 1 (9 inch) cake, 8-12 servings


  • 1 3/4 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 ounces almond paste make sure it's almond paste not marzipan
  • 1 cup sugar
  • 10 Tablespoons unsalted butter melted and slightly cooled
  • 3 large eggs room temperature
  • 1 teaspoon vanilla
  • 2 cups fresh raspberries washed and thoroughly dried
  • 1/4 cup sliced almonds
  • Confectioner's sugar for topping


  1. Preheat oven to 350 degrees F. Spray a 9" springform pan with cooking spray or lightly grease.
  2. Whisk together flour, baking powder and salt. Set aside.
  3. Crumble or grate almond paste into mixing bowl. I just used a small spoon to pull off small pieces. Add sugar and beat on medium speed until combined and you no longer have any lumps of almond paste left. Add in melted butter and beat until well combined.
  4. Add eggs, one at a time, mixing after each addition. Add vanilla and mix until combined.
  5. Gradually add dry ingredients and mix just until combined.
  6. Pour 2/3 of batter into a prepared pan spreading evenly to the edges. Top with raspberries, distributing evenly across the top of the batter.
  7. Spoon remaining batter in small dollops evenly spaced on top of the berries. There's no need to spread it. Sprinkle with almonds.
  8. Bake for 50-55 minutes or until toothpick comes out clean. Cool for 15 minutes then remove sides.
  9. When completely cool, dust with confectioner's sugar and serve.
  10. Store covered at room temperature.

Recipe Notes

*The sugar helped to break up the almond paste pieces down completely in my mixer. If you're worried about it breaking completely down, you can grate it into your mixing bowl instead of just breaking it up into small clumps.

*You can substitute blackberries, blueberries or any fresh berries. The author of the recipe also mentions that you could use frozen berries, but she reduces the amount to 1 1/2 cups. I haven't tried it yet, but whenever I used frozen fruit in baked goods, I usually add it when it is still frozen.

*When a recipe calls for adding eggs and vanilla, I always crack the eggs into a liquid measuring cup and measure the vanilla right into that same cup. The vanilla gets added along with the eggs, even when you have to pour them in, one at a time.

*My spring form pan is dark coated metal which makes whatever I bake it in browner. I had to cover my pan loosely with foil the last 15 minutes to prevent over browning.

*We ate this at room temperature, warmed up slightly in the microwave and refrigerated. We enjoyed it at all temperatures.

Recipe from Cyndi, one of my readers.