Almond and Raspberry Cake
Equipment: 8" springform pan
  • 1 cup sliced almonds, plus 2 tablespoons for topping
  • 1 cup sugar
  • Pinch salt
  • ½ teaspoon pure almond extract
  • ½ teaspoon pure vanilla extract
  • 1 stick (4 ounces) butter, slightly softened
  • 3 large eggs
  • ½ cup flour
  • ¼ teaspoon baking powder
  • ½ cup seedless raspberry jam
  1. Preheat oven to 350 degrees. Butter and flour pan and line with a disk of parchment paper.
  2. Add the almonds, sugar, salt, almond and vanilla extract to a food processor and process until finely ground. Pulse in butter and then eggs and process until thoroughly blended. Add the flour and baking powder and process until just combined.
  3. Scrape the batter into the prepared pan and bake for about 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and cool before unmolding.
  4. In a small saucepan over low heat, whisk the raspberry jam until it is soft and smooth. In another small saucepan over medium heat, toast the 2 tablespoons on almonds, shaking occasionally, until they are golden brown and fragrant.
  5. When cake is completely cool, spread the raspberry jam over the top and sprinkle with toasted almonds.
  6. Serve as is or with fresh raspberries and creme fraiche. Serves 8-10
Recipe by Seasons in Vermont at