Almond cake

Almond cake

1 h
An almond cake is considered a classic by many with its moist texture as well as sweet and nutty flavour. Equally perfect as a dessert to finish a wonderful meal or a nice addition to any afternoon spread, this tasty almond cake baked in a Bundt pan filled with raspberry liqueur-flavoured whipped cream and served with a beautiful raspberry sauce is sure to be a hit for family and guests.


Almond cake:
  • Preheat oven to 170°C regular oven.
  • Rinse and chop almonds finely.
  • Beat butter and sugar.
  • Separate the eggs and add yolks to the butter mixture one at a time. Mix the batter well in between each added yolk.
  • Fold in cream, breadcrumbs, and almonds.
  • Whisk egg whites until stiff and fold them gently into the batter.
  • Pour batter into a greased, breadcrumb-sprinkled Bundt pan.
  • Bake the almond Bundt cake in the middle of the oven for about 1 hour and 10 minutes.
Raspberry sauce:
  • Mash or blend raspberries with sugar.
  • If you are using frozen raspberries, they should be flash boiled prior to being blended.
  • Whip cream until stiff and add Framboise.
  • Fill whipped cream in the middle of the almond Bundt cake and serve with raspberry sauce.

To ensure the almond cake has a tender and fluffy texture, make sure that enough air is introduced into the batter before it is baked. One way to ensure this is beating the butter and sugar mixture until it is light, fluffy, and pale-yellow in colour. This aerates the mixture. Another, perhaps the most important, way air is incorporated into an almond cake batter is through the whisked egg whites. A great tip when whipping egg whites using a hand or stand mixer is to start whisking on a low setting until the eggs become frothy-looking and then increase speed until the egg whites have the desired texture. Also, using a glass or metal bowl is preferable to plastic ones as these may have oily residue that can potentially prevent the eggs from being perfectly whipped.

Questions about almond cake

With our recipe for almond cake and raspberry sauce, it is easy to make a scrumptiously tender cake with a sauce on the side that is both delicious and eye-catching. Continue reading to learn more about almond cakes and raspberry sauce so you can try making it yourself!

What is an almond cake?
An almond cake is a soft and fluffy cake with a sweet and buttery taste. It is packed with almond flavour and contains either real almonds, almond essence, or both. We use finely chopped almonds to get more from both texture and flavour. In respect to colour, it ranges from golden-brown to light-yellow, depending on the bake. Almond cakes can be baked in a multitude of different cake tins, depending on which kind of look you are going for, but a Bundt pan is a classic for a cake like this.
How to make an almond cake?
It is quite simple to make and many of the ingredients can be found in a well-stocked pantry. The most important thing in this almond cake recipe is to chop the almonds finely as well as remember to separate the eggs, whisking the egg whites until stiff. The different way in which the yolks and egg whites are beaten help ensure the cake's fluffy texture. Use the cake's baking time to prepare the raspberry-flavoured sauce and whipped cream filling so you can assemble and enjoy a flavourful raspberry almond cake for dessert or as an afternoon delight.
What does almond cake taste like?
An almond cake is a sweet-tasting cake with a delicate almond flavour. Almonds have a subtle nutty flavour and add both texture and a natural sweetness to the buttery cake. They are moist and tender, giving them a great mouthfeel and generally making them a joy to eat, and the sweet flavour makes them perfect for tart flavour combinations like our fresh raspberry almond cake.
How do you make a raspberry sauce? 
Our raspberry sauce recipe requires just two ingredients: fresh or frozen raspberries and sugar, making it incredibly easy. When the two are combined either by hand or using a blender, the sugar will make the raspberries release their natural juices which is why it is not necessary to add any liquid to make a beautiful fruit sauce.
Can you freeze raspberry sauce?
The best way to freeze leftover fruit sauce in general, as well as a raspberry one, is to pour it into ice-cube trays or greased muffin tins, freezing them, and transferring them to plastic bags or airtight containers before placing them back into the freezer. Raspberry sauce will last for 2-3 months in the freezer. Let the sauce thaw in your refrigerator and serve on your almond cake for a sweet and tart treat.


Almond cake:
Almonds (approx. 300 ml)
185 g
Soft butter
125 g
Sugar (approx. 350 ml)
300 g
Breadcrumbs (approx. 175 ml)
75 g
Raspberry sauce:
250 g
Sugar (approx. 1 dl)
85 g
Double cream
¼ l
Framboise (raspberry brandy)
2 tbsp

Sweet almond cake with raspberry sauce

With our recipe for almond cake, you get a deliciously moist cake with a tender crumb. The finely chopped almonds add a subtle sweet and nutty flavour to the cake. The raspberry sauce and Framboise-flavoured whipped cream bring a freshness and brightness to the buttery almond cake with their sweetness, slight tanginess, and floral undertones. The raspberry sauce has a stunning red colour that looks gorgeous drizzled over the golden-brown almond cake and cloud-like white whipped cream.

Interested in more easy and delicious cakes to add to your rotation? Have a look at our recipes for other classics like pound cake, marble cake, and chocolate cherry cake.

Raspberry sauce and raspberry liqueur filling

Whether strained or unstrained, raspberry sauce for cake is very simple to make. Our raspberry sauce recipe calls for just two ingredients and yields an unstrained, chunkier sauce with a slightly crunchy texture from the raspberry seeds. This texture is mirrored in the almond bits found throughout the cake, and it gives the simple cake a level of complexity. The freshness from the raspberries is also present in the whipped cream flavoured with Framboise, which gives the cream both a fruity flavour profile as well as a surprising richness.

Raspberry sauce is so delicious, you can use it for other recipes as well. As such, any leftover sauce can be frozen for later use or enjoyed with crêpes suzette for a raspberry twist to the orange flavour or poured over homemade ice cream.

Discover an easy almond Bundt cake

Sometimes, baking just has to be easy. And although our almond cake takes a little while to bake, the process itself is very straightforward. So do not be discouraged by the raspberry sauce and Framboise whipped cream filling; every step is easy, and you can finish all of it while the cake is in the oven.

One of the best parts about our almond cake recipe is that the cake itself does not require that many ingredients – many of which you will always be in the pantry anyway. If you are wondering why this recipe calls for breadcrumbs rather than flour, it is because breadcrumbs make the cake batter lighter and fluffier, giving the finished cake a deliciously light and tender texture – simple, easy and ingenious.

Add your own touch

While the raspberry almond cake can, of course, be served all year round as it is, it can be fun to experiment with making seasonal varieties of favourite baked goods. Try making this delicious, buttery almond cake around Christmas and add orange zest to the batter as well as mixing in a festive spice blend of cinnamon, cardamom, cloves, nutmeg, and ginger. The tangy fruit and warming holiday spices pair wonderfully with the sweet and nutty almonds, making a delicious spiced almond cake. To go all the way with the Christmas-vibes, use an orange liqueur for the whipped cream filling instead of Framboise, but keep the tart and refreshing raspberry sauce.