Toasted Almond Raspberry Cake Recipe

Name: Toasted Almond Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup whole almonds (about 5 ounces); 1 1/2 cups sugar; 1 cup all-purpose flour; 1/4 teaspoon salt; 1 stick (4 ounces) unsalted butter; 2 tablespoons Cognac or brandy; 2 teaspoons pure vanilla extract; 8 large egg whites; 1/2 pint raspberries, plus more for garnish; Whipped cream, for garnish

Servings: persons

1 cup whole almonds (about 5 ounces)
1 1/2 cups sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter
2 tablespoons Cognac or brandy
2 teaspoons pure vanilla extract
8 large egg whites
1/2 pint raspberries, plus more for garnish
Whipped cream, for garnish

1
Preheat the oven to 350.
2
Butter a 10-inch springform pan.
3
Spread the almonds on a baking sheet and toast for about 7 minutes, or until fragrant; let cool completely.
4
Transfer to a food processor, add 3/4 cup of the sugar and pulse until the nuts are finely ground.
5
Pour into a bowl and stir in the flour and salt.
6
In a small saucepan, cook the butter over moderate heat until lightly browned, 3 to 4 minutes.
7
Let cool slightly, then stir in the Cognac and vanilla.
8
Using a standing electric mixer, beat the egg whites until they form very soft peaks.
9
Gradually add the remaining 3/4 cup of sugar and continue beating until the whites hold soft peaks.
10
Alternately fold the almonds and browned butter into the egg whites in 3 batches.
11
Gently fold in the raspberries.
12
Pour the batter into the prepared pan and bake for about 50 minutes, or until the cake is golden and just beginning to pull away from the side.
13
Let cool slightly on a rack, then remove the side of the pan and let cool completely.
14
Transfer the cake to a large plate and serve with whipped cream and fresh berries.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole almonds (about 5 ounces), 1 1/2 cups sugar, 1 cup all-purpose flour, 1/4 teaspoon salt, and more.

Yes, Toasted Almond Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toasted Almond Raspberry Cake

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