Description
A delightful dessert that combines the tangy sweetness of fresh raspberries with the nutty fragrance of almond, featuring a light, airy texture and topped with luscious Chantilly cream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Sliced almonds for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream the softened butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well.
- Stir in the almond extract. In another bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients with the wet ingredients alternately with the milk, beginning and ending with the flour mixture.
- Fold in the raspberries gently to keep them intact, then pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes before transferring to a wire rack.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Top the cooled cake with the Chantilly cream and garnish with sliced almonds before serving.
Notes
For optimal results, ensure butter is at room temperature. Avoid overmixing to keep the cake light. If raspberries are unavailable, frozen ones can be used after thawing and draining.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg