Name: Tasty Almond Raspberry Cake Delights
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups Almond flour; 1 cup Granulated sugar; 3 large Eggs (Room temperature); 0.5 cup Raspberry jam; 1 cup Fresh raspberries (Gently rinsed); 1 teaspoon Baking powder; 0.5 teaspoon Salt; 0.25 cup Butter (Melted)

					
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You know when you stumble upon a dessert so delightful, you swear there’s magic in it? That’s the Tasty Almond Raspberry Cake Delights. Picture this: a fluffy almond sponge, riddled with luscious raspberries that burst in your mouth with every bite. It’s perfect for when you need something indulgent yet utterly charming to serve. Trust me, this cake is one of those treasures you can’t stop making.

We have a bit of a cake situation in my family. It seems every time I whip up this almond raspberry delight, my husband’s eyes light up like a kid’s on Christmas morning. The first time I made it, he insisted on taking a photo for Instagram before even tasting. It’s now a birthday staple and, honestly, I think he loves it more than chocolate cake—which is saying something in our household!

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Why You’ll Love This Tasty Almond Raspberry Cake Delights

– It’s got that sweet tangy combo—almonds and raspberries are basically soulmates, and this cake proves it.
– You won’t need a special occasion to devour it. Everyday’s a cake day, am I right?
– Super easy cleanup because who has time for a million dishes?

How to Make It

Okay, picture this: it’s a lazy Sunday afternoon, and you feel like baking but without the fuss. This cake is your friend. First, mix up some almond flour, and sugar, and throw a little bit of that love—eggs, vanilla, you know the drill. Don’t freak out if it looks too thick—the raspberries will add moisture in the oven. Pop it in, sip on some tea, check on it in 35 minutes, and you’re in cake heaven.

Ingredient Notes

– Almond Flour: It gives an awesome nutty flavor. A total must—don’t swap it out or it’ll lose its charm.
– Raspberries: Use fresh if you can, but frozen works too. Just pat them a bit dry or things get soggy.
– Vanilla Extract: I once forgot it and, folks, the cake just wasn’t the same. It’s the glue here.

Recipe Steps

1. Preheat the oven to 350°F and grease your cake pan.
2. In a bowl, mix almond flour and sugar. Stir in eggs and vanilla.
3. Gently fold in raspberries. Be kind; they’re fragile.
4. Pour batter into the pan, smoothing the top.
5. Bake for 35-40 minutes; a toothpick should come out clean.
6. Cool before serving to avoid a berry melty disaster.

What to Serve It With

A dollop of fresh whipped cream or a scoop of vanilla ice cream. Heavenly. Pro-tip: double down on the raspberry by adding a bit of raspberry sauce if you’re feeling fancy.

Tips & Mistakes

Don’t overcrowd the batter with berries or it might never set—been there, ate it anyway with a spoon.

Storage Tips

if you’ve got leftovers (big if), keep it in an airtight container. Cold, straight from the fridge, it makes an awesome midnight snack or, let’s be honest, breakfast.

Variations and Substitutions

You can swap out raspberries for blueberries or blackberries. If you’re out of eggs, flaxseed and water can help in a pinch, but don’t blame me if it’s not as fluffy.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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