The BEST Raspberry Almond Cake

This Raspberry Almond Cake recipe and is one of my favorite cake recipes for brunch. It’s light and moist and filled with the most delicious almond flavor. It’s also not too sweet which makes it perfect for pairing with savory brunch dishes as well. 

It’s so light and moist, coming from the addition of the ricotta cheese, and a large number of eggs (5 to be exact!) but the fantastic texture it creates is so worth the extra quantity! This is a wonderful special occasion brunch cake for Easter Sunday or Mother’s Day. 

Recipe Pairing Ideas:

• This would pair beautifully with my Egg Souffle Casserole or my Easy Egg Bake Casserole
• Round out the meal with my Foolproof Roasted Potatoes or my Smashed Potato Recipe

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Step#1: Beat Butter, Sugar, and Almond Paste

What gives this cake its delicious almond flavor is the almond paste. Almond paste is pretty easy to find in major grocery stores. But if you can’t find it, you can also make a homemade almond paste too.

If you do make it yourself, it won’t go to waste since you can also use it to make my Pear Almond Tart, “Cheater” Almond Croissants or Galette des Rois. All equally delicious almond desserts!

What is the difference between almond paste and marzipan?

• Almond paste is a coarse crumbly ingredient best used as an ingredient in baking.
• Whereas marzipan is a smooth type of “candy dough” used for decorative sweets.
• Think of those life-like marzipan fruits you see in Italian bakeries. That’s marzipan. If you’ve ever tried one, you know how sweet they are!

Can you use marzipan in place of almond paste?

I wouldn’t recommend this because the textures are different, and the level of sweetness is different. Marzipan is best for candy-like decorations and almond paste is best for baking.

The funny thing is they are often displayed right next to each other in the store. So oftentimes I’ll accidentally grab the marzipan instead of the almond paste. So make sure you read the label!

Step#2: Add the Eggs

Yes, this cake does call for 5 eggs, which may seem excessive. But the eggs are what makes this cake so light and airy. 

You can get away with 4 eggs but I wouldn’t go less than that if you want the same delicate crumb you see below.

Step#3: Add Ricotta Cheese

The ricotta cheese is the “secret ingredient”. It’s not just for Lasagna Roll-Ups! I use it a lot in pound cakes and my Lemon Ricotta Pancake recipe because it adds such wonderful lift and lightness.

Step#4: Add the Dry Ingredients

Mix the dry ingredients together and then slowly add them to the cake batter in thirds. Mixing in between each addition. 

And once the dry ingredients are combined, you’re done! How easy was that? 

Step#5: Pour Batter and Add Raspberries

I like to bake this cake in a 10″ non-stick removable bottom angel food pan. It creates a really pretty cake that is also easy to release once baked. 

Even though the pan is non-stick, I do spray it with some baking spray for added insurance! 

Then scoop out the batter with an ice cream scoop. The ice cream scoop helps to distribute the batter evenly because it is so thick and dense. But not to worry, it will create a light and airy cake! 

Then smooth the “batter balls” out with a spatula, top with raspberries, raw almonds, and bake! You can also substitute the raspberries with other fruits too. 

These Fruits Also Pair Well With Almonds:

• Blueberries
• Pitted Frozen CHerries
• Strawberries
• Apricots

Step#6: Garnish and Serve!

Allow the cake to cool slightly before removing it from its tin and then place it on a cooling rack to cool completely.

Once cooled dust your cake with some powdered sugar and then transfer it to your favorite cake stand. 

 

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