Peach – Raspberry Almond Cake
The combination of peaches, raspberries, and almond gives this cake a delightful burst of fruity flavors and a nutty undertone. It's a perfect dessert for summertime gatherings and showcases the best seasonal fruits.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 200 gram Peaches
- 100 gram Raspberries
- 150 gram Almond Meal
- 150 gram All-Purpose Flour
- 200 gram Sugar
- 3 unit Eggs
- 150 gram Butter
- 2 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
Instructions
- Preheat the oven to 180°C (350°F). Prepare a round cake pan by greasing it and lining the bottom with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, mix together the almond meal, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredient mixture into the butter mixture, mixing until well combined.
- Gently fold in the peaches and raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Transfer the cake to a wire rack and let it cool completely.
- Serve the peach-raspberry almond cake and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 42g15%
- Sugars 28g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.