The other night, I was planning to make my quick go-to dessert of Raspberries with Crème Cassonade because my schedule seemed packed. But, I had more time than expected, so I changed course and made a favorite Raspberry-Almond Cake.
I turned to Cocoa & Lavender for the recipe. But, wait! It wasn’t there. I was surprised, as this was a favorite from at least 20 years ago. How could I never have blogged about it?
I found the recipe, and here it is today: a very simple almond sponge cake, topped with raspberries in an almond syrup. As my readers in the northern hemisphere are deep into raspberry season now, what better time to post this? Enjoy this bright slice of summer!
Preheat oven to 400°F. Generously grease a 9-inch by 2-inch inch round cake pan and dust with flour, knocking out excess.
Whisk together flour, almond meal and 1/3 cup sugar in a large bowl. Add the egg yolks, milk, and vanilla, and whisk until combined (batter will be thick). Beat whites in a bowl using an electric mixer at medium-high speed until they hold soft peaks. Slowly add in the remaining 1/3 cup sugar while beating at medium speed, then increase the speed and beat until whites hold stiff, glossy peaks. Stir one third of whites into batter to lighten it, then fold in remaining whites gently but thoroughly. Spoon batter into the prepared cake pan and bake until cake is springy to the touch, and a wooden pick or skewer inserted in the center comes out clean, about 18 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool 10 minutes.
While the cake is baking, bring water and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Cool syrup 20 minutes, then stir in lemon juice and almond extract. Place berries in a large mixing bowl and pour syrup over; gently stir to coat the berries. Arrange cooled cake, right side up, on a platter and arrange berries on top; spoon remaining syrup evenly over top, allowing it to soak into the cake.
How lovely! I’m very fond of almond cakes and tarts. There were loads of raspberries, cherries, strawberries and other soft fruits at the market this morning, so no excuse not to make it.
well it’s winter here of course so we’re all into the apples at the moment. I do love raspberries tho! and blackberries and so on. Will have to wait a few months to get the berries…
sherry
What a beautiful cake! Love its simple, yet sophisticated, combination of almonds and raspberries. Will definitely try it soon, as raspberries are at their peak now. 🙂
I laughed at the “how could this not be on the blog” comment! This looks so lovely (wouldn’t a piece be lovely for breakfast right now?) though not being an almond extract fan (almonds themselves are fine) I’d be swapping in vanilla.
This is really a beautiful cake, David! (Love the photo with the blurred books behind it.) Almond is so delicious with fresh berries – can’t wait to try it! 🙂 ~Valentina
Thanks, Valentina — I know you know this more than anyone, but making photos interesting is a fun challenge for us food bloggers. I’ve never used our library before but I thought the colors went well! Thanks for noticing! I hope you like the cake!
David, what a great recipe. It looks so good, and I love all the ingredients. I am going to Germany next week. Maybe I can make it for my brother. We’ll see. In the meantime, I pinned it. I loved when you said it wasn’t on your blog. I have done the same thing.
This raspberry almond cake is such a beauty, simple, bright, and totally the kind of dessert that feels like summer on a plate. And honestly, with that heat wave where you are right now (if you’re still there!), this is exactly the sort of sweet, breezy bake that lifts you up instead of pulling you down.
Happily, Raymund, we are home where the heat is actually a little higher than it is in Europe (but with no humidity). And I would bake this cake regardless of the heat!
Sounds and looks lovely, David! I’m shocked at how many of your posts I’ve missed. The months are flying by like weeks and I just want to slow it all down! 🙁
Mad Dog
June 27, 2026 at 5:32 amHow lovely! I’m very fond of almond cakes and tarts. There were loads of raspberries, cherries, strawberries and other soft fruits at the market this morning, so no excuse not to make it.
David Scott Allen
June 27, 2026 at 8:38 amThis is definitely the time of year to make this, Mad Dog — markets are bursting with raspberries!
angiesrecipes
June 27, 2026 at 5:46 amIt looks beautiful! Seems easy to make and truly a perfect recipe for raspberry season.
David Scott Allen
June 27, 2026 at 8:38 amIt is super easy to make and give such great results!
Mimi Rippee
June 27, 2026 at 7:19 amSo beautiful! I would never have the patience to place all of those perfect raspberries on the top!
David Scott Allen
June 27, 2026 at 8:37 amI knew you will think this hard to believe, Mimi, but it only took a few minutes to put those raspberries on!
Barb
June 27, 2026 at 8:05 amThis is my kind of cake, simple and not too sweet! What a gorgeous and tasty way to use those beautiful berries!
David Scott Allen
June 27, 2026 at 8:37 amThe most wonderful thing about this cake, Barb, is that it takes a little work but looks really special. And it tastes fantastic.
Jill W Becker
June 27, 2026 at 9:49 amoh if only others in my household like raspberries.
David Scott Allen
June 27, 2026 at 1:29 pmWell, that is inconvenient. What’s not to like?
Carolyne
June 27, 2026 at 2:32 pmThat is a perfectly delicious pivot!
David Scott Allen
June 30, 2026 at 2:39 pmThanks, Carolyne!
FEL!X
June 27, 2026 at 5:51 pmLovely! I wish to get raspberries here…
David Scott Allen
June 30, 2026 at 2:39 pmI hadn’t thought about them being difficult to source, Felix.
Sherry M
June 27, 2026 at 11:08 pmwell it’s winter here of course so we’re all into the apples at the moment. I do love raspberries tho! and blackberries and so on. Will have to wait a few months to get the berries…
sherry
David Scott Allen
June 30, 2026 at 2:39 pmI have always thought this would be pretty with a combination of raspberries and blackberries.
Ronit Penso
June 28, 2026 at 9:55 amWhat a beautiful cake! Love its simple, yet sophisticated, combination of almonds and raspberries. Will definitely try it soon, as raspberries are at their peak now. 🙂
David Scott Allen
June 30, 2026 at 2:37 pmThanks, Ronit. Yes, for once I planned a berry dessert for when they are in season! There’s another coming, too.
Ronit Penso
June 30, 2026 at 4:45 pmLooking forward to that! 🙂
Ben | Havocinthekitchen
June 28, 2026 at 5:23 pmWhat a beautiful cake, David! Raspberry and almond are one of my favourite combinations, and this looks elegant and absolutely delicious.
David Scott Allen
June 30, 2026 at 2:36 pmThanks Ben — and it’s nice that it’s pretty simple to make, too.
Inger
June 29, 2026 at 7:31 amI laughed at the “how could this not be on the blog” comment! This looks so lovely (wouldn’t a piece be lovely for breakfast right now?) though not being an almond extract fan (almonds themselves are fine) I’d be swapping in vanilla.
David Scott Allen
June 30, 2026 at 2:35 pmI would think that another type of nut extract might be nice on this. Or a citrus extract. It is funny that I actually use my own blog as a resource!
Valentina
July 1, 2026 at 2:32 pmThis is really a beautiful cake, David! (Love the photo with the blurred books behind it.) Almond is so delicious with fresh berries – can’t wait to try it! 🙂 ~Valentina
David Scott Allen
July 2, 2026 at 8:28 amThanks, Valentina — I know you know this more than anyone, but making photos interesting is a fun challenge for us food bloggers. I’ve never used our library before but I thought the colors went well! Thanks for noticing! I hope you like the cake!
Gerlinde de Broekert
July 1, 2026 at 4:53 pmDavid, what a great recipe. It looks so good, and I love all the ingredients. I am going to Germany next week. Maybe I can make it for my brother. We’ll see. In the meantime, I pinned it. I loved when you said it wasn’t on your blog. I have done the same thing.
David Scott Allen
July 2, 2026 at 8:09 amThank you so much, Gerlinde — I hope you have a wonderful trip to Germany and by chance get to make this cake.
Raymund
July 1, 2026 at 6:05 pmThis raspberry almond cake is such a beauty, simple, bright, and totally the kind of dessert that feels like summer on a plate. And honestly, with that heat wave where you are right now (if you’re still there!), this is exactly the sort of sweet, breezy bake that lifts you up instead of pulling you down.
David Scott Allen
July 2, 2026 at 8:08 amHappily, Raymund, we are home where the heat is actually a little higher than it is in Europe (but with no humidity). And I would bake this cake regardless of the heat!
Jeff the Chef
July 2, 2026 at 7:23 pmWhat a gorgeous cake! I’m sure I’d love it.
David Scott Allen
July 3, 2026 at 9:03 amThanks, Jeff!
2pots2cook
July 9, 2026 at 2:21 amSo true…..raspberries everywhere ….. thank you!
David Scott Allen
July 10, 2026 at 9:00 amDon’t you love raspberry season??
CC
July 10, 2026 at 1:40 pmSounds and looks lovely, David! I’m shocked at how many of your posts I’ve missed. The months are flying by like weeks and I just want to slow it all down! 🙁
David Scott Allen
July 11, 2026 at 2:01 pmThanks, Christina. It’s a delicious cake and all our friends love it.