Simple and elegant almond and raspberry cake: perfect for Shavuot or any other occasion

Simple and elegant almond and raspberry cake: perfect for Shavuot or any other occasion

This Raspberry Almond Cake combines the delicious flavors of fresh raspberries and almonds in a simple yet sophisticated dessert. Perfect for those looking for an easy-to-make cake without the need for fancy equipment, this recipe guarantees a deliciously moist and flavorful treat. It uses universally measured ingredients to create a smooth paste enriched with sour cream and lemon juice, providing a refreshing twist that complements the sweet raspberries and nutty almonds.


Why you'll love it: This cake is a breeze to prepare, making it ideal for both beginners and experienced bakers. The combination of almond and raspberry not only provides a burst of flavor, but also a visually appealing texture, with the raspberries and sliced ​​almonds adding bursts of color and crunch. The cake is versatile enough to serve as a festive treat during Shavuot or as a delicious dessert or teatime snack any day.

Perfect occasion: Whether you're celebrating Shavuot or just getting together for a family meal, this cake is a fantastic choice. Its light, fruity flavor makes it particularly suitable for spring and summer gatherings, and it can easily be dressed up for special occasions or served casually. It's also great for picnics and potlucks because it transports well and can be stored in the refrigerator for several days.

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Decorating Tips:

  • Dust the top of the cake with powdered sugar for a smooth, professional finish.
  • Arrange fresh raspberries on top before serving to enhance the fruitiness and add a pop of vibrant color.
  • Drizzle a simple lemon glaze on top for added sweetness and a shiny, attractive look.
  • Garnish with fresh mint leaves to introduce a refreshing contrast and enhance the presentation.


  • Cake:
    • 4 eggs
    • 1.5 cups of sugar
    • 1/2 cup canola oil
    • 1/2 cup freshly squeezed lemon juice
    • 1 cup sour cream
    • 1.5 cups all-purpose flour
    • 1 cup almond flour
    • 1 teaspoon of baking powder
    • 1/2 teaspoon baking soda
    • 200 g frozen raspberries
    • 2 tablespoons cornstarch
    • 80 g flaked almonds


  1. Prepare the oven and pans:
    • Preheat your oven to 160°C (320°F). Butter two English cake molds.
  2. Mix the wet ingredients:
    • In a large bowl, whisk together the eggs and sugar until light and fluffy. Add the oil, continue whisking, then stir in the lemon juice and sour cream until the mixture is smooth.
  3. Mix the dry ingredients:
    • In another bowl, combine all-purpose flour, almond flour, baking powder and baking soda.
  4. Mix and bake:
    • Gently fold the dry ingredients into the wet mixture to maintain a light texture. replaces the word nice with emptyss the raspberries in the cornstarch and incorporate them into the batter to distribute them evenly without dripping.
    • Pour the batter into the prepared pans, sprinkle the tops with flaked almonds and bake for about 35 minutes or until a toothpick comes out with moist crumbs.
  5. Cooling and service:
    • Let the cakes cool in the pans, then transfer them to the refrigerator to chill. Sprinkle with powdered sugar before serving.

Enjoy this delicious raspberry almond cake, a perfect blend of simplicity and flavor that is sure to impress!

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