My mother was allergic to strawberries so my father would make her raspberry desserts instead. He frequently made her a white cake topped with raspberries, which she adored. My parents are no longer with us, but baking this delicious cake brings back happy memories for me. This soft, plush almond cake is topped with naturally pink raspberry icing. The soft pink color makes it so lovely and perfect for Mother’s Day. It looks delightful topped with fresh raspberries and sliced almonds, which is an effortless way to add a touch of spring or summer.
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Pink Raspberry Almond Cake
Soft, fluffy, single layer almond cake topped with naturally pink raspberry icing by Brownie Mischief
Ingredients
Almond Cake
- 1 cup (113g) cake flour, sifted
- â…“ cup (37g) almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup (57g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 3 tablespoons (43ml) avocado oil or neutral oil of your choice
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ¼ cup (57g) sour cream, room temperature
- ½ cup (118ml) whole milk, room temperature
Raspberry Icing
- 8 large raspberries
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon (14g) unsalted butter, melted
- 1 small dash fine sea salt
- 1-2 tablespoons (15-30ml) whole milk, room temperature
- Fresh raspberries for garnish optional
- Sliced almonds for garnish optional
Instructions
Almond Cake
- Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan with a parchment paper round.* Grease and flour the insides.
- In a medium-sized bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt until well blended.
- In a large bowl, beat the butter and sugar, with an electric mixer at medium speed, until light and fluffy. Gradually beat in the oil until incorporated. Beat in the egg and the egg white in two separate additions, beating until smooth and well combined. Beat in the extracts.
- In a small bowl, whisk the sour cream and milk together until well blended. On low speed, add the flour mixture to the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
- Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes, making sure not to over bake. Let the cake cool in the pan for 10 minutes, then turn the cake out and transfer it to a cooing rack to cool completely.
Raspberry Icing
- In a small bowl, smash the raspberries with a fork. Press the smashed raspberries through a sieve to remove the seeds.
- In a medium-sized bowl, whisk together the raspberries with the powdered sugar, melted butter, salt and 1 tablespoon (15ml) of milk until well combined. Add additional milk as needed to reach an easily spreadable consistency, but not watery. Whisk until smooth. Spread the icing over the cooled cake, letting it drip down the sides. Top with fresh raspberries and sliced almonds if desired.
Notes
*To find 8-inch parchment paper rounds, click here.
