Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously with butter. Line the bottom with parchment paper and grease the paper.
Step 2: Cream Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes.
Step 3: Add Egg Yolks
Add egg yolks one at a time, beating well after each addition. Beat in almond extract.
Step 4: Add Almond Flour and Salt
Stir in almond flour and salt until just combined. The batter will be thick—that’s correct.
Step 5: Beat Egg Whites
In a separate, clean bowl, beat egg whites until stiff peaks form. (No sugar needed—they’ll be folded in as is.)
Step 6: Fold
Gently fold the beaten egg whites into the almond mixture in three additions. Fold carefully to keep as much air as possible—this is what gives the cake its light texture.
Step 7: Bake
Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
The cake will puff up and then settle slightly as it cools—this is normal.
Step 8: Cool
Let the cake cool in the pan for 10 minutes, then run a knife around the edge and release the springform. Cool completely on a wire rack.
Step 9: Make the Raspberry Sauce
While the cake cools, make the sauce:
In a small saucepan, combine raspberries, sugar, lemon juice, and water.
Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens, about 5-7 minutes.
Strain through a fine-mesh sieve to remove seeds (or leave them if you prefer texture).
Let cool to room temperature.
Step 10: Serve
Dust the cooled cake with powdered sugar. Slice and serve with a generous drizzle of raspberry sauce. Add fresh raspberries and whipped cream if desired.
Pro-Tips for Cake Perfection
1. Use Finely Ground Almond Flour
Almond meal (with skins) will work, but finely ground blanched almond flour gives the lightest texture.
2. Room Temperature Ingredients
Cold eggs won’t whip as well. Set them out 30 minutes before starting.
3. Whip Egg Whites to Stiff Peaks
Soft peaks won’t give you enough lift. Whip until they hold their shape when you lift the beaters.
4. Fold Gently
The goal is to keep as much air as possible. Use a spatula and a gentle hand.
5. Cool Completely
This cake is delicate when warm. Let it cool fully before slicing.
6. Make Ahead
The cake actually improves after a day—the almond flavor deepens. Make it a day ahead, wrap tightly, and serve the next day.
Endless Variations
Citrus Almond Cake:
Add 1 tablespoon lemon or orange zest to the batter.
Chocolate Almond Cake:
Add 2 tablespoons cocoa powder to the almond flour. Drizzle with chocolate ganache.
Amaretto Almond Cake:
Replace almond extract with 2 tablespoons Amaretto liqueur.
Lemon Raspberry:
Add lemon zest to the cake and serve with raspberry sauce—a classic pairing.
Add a Crust:
Press toasted sliced almonds onto the bottom and sides of the pan before adding batter for a decorative crust.
Berry Medley Sauce:
Use mixed berries instead of raspberries.
What to Serve With It
Whipped cream – Light, airy contrast
Fresh berries – Adds color and freshness
Vanilla ice cream – Classic pairing
Coffee or tea – The perfect afternoon treat
Champagne – Elegant dessert pairing
Storage
Room Temperature:
Store covered for up to 3 days. The cake stays moist and flavorful.
Refrigerator:
Store covered for up to 1 week. Bring to room temperature before serving.
Freezer:
Wrap tightly and freeze for up to 3 months. Thaw at room temperature.
Sauce:
Store in the refrigerator for up to 1 week.
Your Cake Questions, Answered
Can I use almond meal instead of almond flour?
Yes, but the texture will be slightly denser and the cake will have a more rustic appearance.
Can I make this dairy-free?
Use coconut oil or a plant-based butter substitute. The texture will be slightly different.
Can I use a regular cake pan?
Use an 8-inch round pan and line with parchment. The cake will be slightly taller.
Why did my cake sink in the middle?
This cake naturally settles slightly as it cools. A dramatic sink may mean it was underbaked or the egg whites were overfolded.
Can I double this recipe?
Yes! Use a 10-inch springform and increase baking time by 5-10 minutes.
What if I don’t have a springform pan?
Use an 8-inch round pan lined with parchment. Cool completely before removing.
