Description
A moist almond raspberry cake with a rich flavor.
Ingrédients
L'échelle
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, mix almond flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the raspberries gently.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Serve with whipped cream for added flavor.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 15g
- De Sodium: 150mg
- La graisse: 12g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 2g
- La protéine: 5g
- Le taux de cholestérol: 70mg
Mots-clés: almond raspberry cake