Almond cake with raspberry filling

Almond cake with raspberry filling: a moist cake with almond flour, raspberries, eggs, yoghurt and fine lemon zest – nutty, fruity and pleasantly light in texture.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 360 kcal per serving
• Protein: 14 g
• Fat: 28 g
• Carbs: 20 g

Ingredients

• 250 g almond flour
• 200 g fresh raspberries
• 4 organic eggs
• 100 g yoghurt
• 50 g soft butter
• 60 g coconut sugar
• 1 tsp baking powder
• 1 pinch of lemon zest

Method

You’ll need: oven · grater

1. Beat the eggs with the coconut sugar until pale and slightly creamy. Stir in the butter, yoghurt and lemon zest.
2. Gradually fold in the almond flour and baking powder until you have an even, fairly dense batter.
3. Carefully grease a bundt tin with butter or a little ghee. Spread half the batter evenly in the tin.
4. Place the raspberries in the centre of the batter so they end up as a fruity filling inside the cake. Carefully add the rest of the batter on top and smooth the surface.
5. Bake the cake at 175 °C (155 °C fan) for 35–40 min, until golden and a skewer comes out with only a few moist crumbs. Then leave it to cool a little in the tin before turning it out.
6. Serve the almond cake slightly cooled or completely cold. A little natural yoghurt or a few fresh raspberries go well with it.

Good to know

This cake is soft, moist and lovely and fruity in the middle. I like it because it's simple but still tastes like something special.

Swaps

Butter → ghee (can be heated to high temperatures; still contains milk); yoghurt → Greek yoghurt (usually creamier, also provides protein); coconut sugar → date sugar (less processed, contains other natural components of the fruit); raspberries → blueberries (milder acidity, also with fibre and polyphenols)

Allergens

Contains almonds (tree nuts), eggs and milk; usually fine for children who have no nut or milk allergy, and fine in pregnancy as long as the eggs are fully baked.