Happy raspberry season!
When local farms start selling raspberries and have raspberry picking, you know raspberry season is in full swing.
And you also know I need to make a recipe with raspberries…specifically a dessert recipe 🙂
This Raspberry Almond Ripple Cream Tea Cake is the absolute perfect recipe for when you want to satisfy your sweet tooth, but don’t want to make a giant layer cake or a huge batch of cupcakes. Stick these cakes in a couple jars, and you have a perfect solution to a picnic dessert or simply just want to enjoy something sweet on a lounge chair outside. I mean, raspberry, almonds, and whipped cream in the form of a mini cake?! YES, please!
If you’re wondering what ripple cream is, it’s pretty much just another name for whipped cream. I know, I know. I just thought “ripple cream” sounded better with the “raspberry” 🙂
I feel like raspberries and almonds are just meant to be together. One is slightly sweet but tart, and the other has a warmer, earthy flavor. They’re good on chicken and in entrées, but put them in desserts, and that’s a whole different story. Definitely a delicious one.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Raspberry Almond Ripple Cream Tea Cake.
Raspberry Almond Cake
- ½ cup 1 stick unsalted butter, softened
- Âľ cup white, granulated sugar
- 4 large eggs
- ½ cup milk ((any type))
- 2 tsp vanilla extract
- 1-1/2 cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp salt
- 1-1/2 cups fresh raspberries
- almonds, sliced ((for topping))
Ripple Cream
- 1-1/2 cups whipping cream
- 1-1/2 tbsp confectioner’s sugar
- Preheat oven to 350 degrees F. Line an 8×8” cake pan with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, and beat for 2 minutes. Beat in milk and vanilla extract. Add almond flour, coconut flour, baking powder, and salt, and beat until just incorporated. Do not over mix. Pour into baking pan, and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
- In a medium-size bowl, beat whipping cream and confectioner’s sugar until cream develops stiff peaks.
- To assemble tea cakes, cut cake into circles, diameter the size of cup. Add one round into each glass. Spoon about 1 tbsp of whipped cream on top of cake in each glass. Add a few raspberries on top of cream, then top with another layer of cake, whipped cream, and additional raspberries. Sprinkle each cake with sliced almonds. Enjoy with tea!
