Description
A delightful treat that combines the nutty flavor of almonds with the sweet-tartness of raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the almond flour, all-purpose flour, and granulated sugar. Mix well. Add the softened unsalted butter and blend until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg and vanilla extract. Pour this mixture into the flour mixture and stir until a soft dough forms.
- Reserve about 1/3 of the dough for the lattice top. Press the remaining dough evenly into the bottom of the prepared cake pan.
- Spoon the raspberry jam over the pressed dough, spreading it evenly.
- Roll out the reserved dough and cut it into strips. Arrange the strips over the raspberry jam in a lattice pattern.
- Bake for 30-35 minutes, or until the edges are golden brown and the jam is bubbling slightly.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Lightly dust the top of the cake with powdered sugar before serving.
- Slice and enjoy with a cup of tea or coffee.
Notes
- Store leftover cake in an airtight container at room temperature for up to three days.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- For a vegan version, replace the egg with a flax egg or applesauce.
- Consider adding a few drops of almond extract to the jam for a more intense flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Almond Raspberry Linzer Cake, dessert, cake recipe, raspberry jam, baking