Italian Recipes

Raspberry almond buttermilk cake

July 5, 2021

When it comes to berries, raspberries are my favorite. Unfortunately, their growing season is relatively short. If I can pick fresh, local raspberries, I will do so as soon as I see the raspberry farms open. The tart, sweet taste of freshly picked raspberries is addicting for me and the combination of almonds and raspberries goes really well with all baked goods.

I keep saying that I don't consider myself a baker as this is an aspect of cooking that I don't really enjoy. Even so, I seem to bake a lot for someone who doesn't like to bake! When I bake, it has to be easy and not involve many tricky steps. I prefer to bake rustic nut or fruit cakes, quick breads or biscuits. This simple cake is a perfect example of the type of baking that I like. The cake is quick to assemble and combines ground almonds with fresh, ripe raspberries. The cake is juicy and full of flavor, and a small piece is the perfect end to any meal. You can serve this cake on its own with a small glass of sweet wine or a cup of coffee, or decorate it with a dollop of whipped cream. It's your decision!

Good Appetite!
Deborah Mele 2021


  • 1/2 cup unsalted butter, at room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs at room temperature

  • 1 cup plus 1 tablespoon of all-purpose flour

  • 1 1/2 teaspoons of baking powder

  • 1/2 teaspoon of salt

  • 3/4 cup blanched almond flour

  • 1/2 cup buttermilk

  • 1/2 teaspoon almond extract

  • 1/2 pound fresh raspberries, rinsed off



    1. Preheat the oven to 350 degrees F.
    2. Spray a 9L springform pan with baking spray.
    3. In a medium bowl with an electric hand mixer, beat the butter and sugar on medium speed for about 5 minutes until light and fluffy.
    4. Turn the speed on low and add the eggs one at a time until well mixed.
    5. Stir in the almond extract.
    6. In another bowl, whisk together the 1 cup flour, baking powder, almond flour, and salt.
    7. Add half of the flour mixture to the butter mixture along with half of the buttermilk and beat on a low level until mixed.
    8. Add the rest of the flour and buttermilk and mix.
    9. In another bowl, mix three quarters of the raspberries with the remaining tablespoon of flour.
    10. Fold these berries into the batter.
    11. Pour the batter into the prepared springform pan, then spread the rest of the berries on top.
    12. Bake until the top is golden brown and a center cake tester or toothpick comes out clean, about 30 to 35 minutes.
    13. Let cool for 10 minutes, then remove from the pan.
    14. Let cool down completely, dust with powdered sugar, cut into slices and enjoy.


Adapted from Bake From Scratch Strawberry and Almond Cake

Nutritional information:

Yield: 10

Serving size: 1

Amount per serving:

Calories: 263Total fat: 15gSaturated fatty acids: 6gTrans fats: 0gUnsaturated fat: 7gCholesterol: 62mgSodium: 218mgCarbohydrates: 31gFiber: 3gSugar: 27gProtein: 4g

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