Raspberry Frangipane Cake

Raspberry Frangipane Cake is a classic French dessert that combines the tangy-sweet raspberry filling with the buttery taste of rich almond frangipane. The frangipane, made from ground almonds, sugar, butter, and eggs, gives the cake a moist, rich, and nutty taste. The addition of raspberries adds bursts of fruity freshness and vibrant color. The result is a soft, pillowy, almost creamy filling that contrasts with the rich texture of the almond in the cake. It is a delightful treat, perfect for any occasion from afternoon tea to dessert after a fancy dinner.

The inspiration for this recipe came from none other than one of the very well known blogger and food creator Jake Cohen. This deliciously moist and flavorful olive oil cake is perfect for any occasion, from a weekend brunch to a special celebration. The combination of textures and flavors is sure to impress your guests and leave them wanting more. Whether you are an experienced baker or just starting out, this recipe is a great way to explore the world of French pastry and create a delicious dessert that your friends and family will love. It is sure to impress your guests and satisfy your sweet tooth. Try it out today and enjoy the sweet and nutty flavors of this classic cake! As a bonus, the moist and flavorful Olive Oil Cake is great on its own too. Also check out the variations to the cake in the Notes section below as well creative ways of presentation @sarchakra

PREP TIME: 30 mins

COOK TIME: 50 mins

YIELDS: Serves 6

Ingredients

For the Lemon Olive Oil Cake

• Eggs 2, large, at room temperature
• Granulated sugar 1 cup
• Palm sugar ½ cup
• All-purpose flour 2 cups
• Baking powder ½ tsp
• Baking soda ½ tsp
• Salt 1 tsp
• Almond extract 1 tsp
• Vanilla extract 1 tsp
• Lemon zest 1 tsp
• Olive oil 1 cup
• Greek yogurt 1 cup

Frangipane Filling

• Unsalted butter 2 tbsp, softened
• Granulated sugar ¼ cup
• Egg 1, large
• Salt ¼ tsp
• Almond extract ½ tsp
• Vanilla extract ¼ tsp
• Almond flour ½ cup

For the Raspberry Filling

• Fresh raspberries 16 oz
• Granulated sugar ½ cup
• Lemon juice 2 tbsp
• Vanilla extract 2 tsp
• Salt a pinch
• Water ¼ cup

Method

For the Lemon Olive Oil Cake

• Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and salt.
• In a separate large bowl, add the granulated sugar, palm sugar, olive oil, yogurt, lemon zest, almond extract, vanilla extract and eggs. Whisk till well incorporated.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined. Keep aside.

For the Frangipane Filling

• Beat the butter and sugar together until light and fluffy.
• Add the egg, beating well. Stir in the salt, almond extract and vanilla extract.
• Fold in the almond flour until combined. Keep aside.

For the Raspberry Filling

• In a small saucepan, combine the raspberries, sugar, lemon juice, vanilla extract, salt and water.
• Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down. This should take about 7-8 minutes. Let it cool completely.

Assembly

• Pour half the cake batter into the prepared cake pan and smooth the top with a spatula.
• Spoon the Frangipane Filling over the cake batter, and use a spatula to spread it out evenly.
• Spoon half the Raspberry Filling over the frangipane layer.
• Pour the rest of the cake batter on top. Lastly, add the last of the raspberry filling. Use a fork to make a swirl design on the top.
• Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Serve the cake at room temperature with a dusting of powdered sugar, if desired.

Notes

Use frozen raspberries instead of fresh, but remember to thaw them and pat them dry before using.

If you don’t have almond flour, make your own by grinding blanched almonds in a food processor until finely ground.

For a nut-free version, substitute the almond flour with an equal amount of all-purpose flour.

An alternative to making the jam, scatter raspberries over the top of the frangipane filling.

Sprinkle the sliced almonds over the top of the raspberries.

Use other berries or fruits such as blueberries, strawberries or peaches.

Make this cake ahead of time and store it in the fridge for up to 2 days. Let it come to room temperature before serving.

Dust the cake with powdered sugar and garnish with fresh raspberries.

For a fluffier Olive Oil Cake Base, add another egg.

As a short cut for the raspberry filling, combine half a cup of raspberry jam and half a cup of fresh raspberries. Spread the raspberry jam over the top of the olive oil and yogurt cake. Pour the frangipane over the raspberry jam, spreading it evenly over the top of the cake. Arrange the fresh raspberries on top of the frangipane.

Variations

Mix and match these ideas to make a raspberry frangipane cake that is both inventive and delicious!

Incorporate lemon or orange zest into the frangipane for a citrusy twist that complements the raspberries.

Experiment with spices like cardamom, cinnamon, or even a touch of lavender to infuse unique flavors into the cake.

Combine raspberries with other berries like blackberries or strawberries for a mixed berry frangipane cake.

Serve the cake with a complementary sauce like raspberry coulis or a citrus-infused glaze for added moisture and flavor.

Besides almonds, try incorporating other nuts like pistachios or hazelnuts into the frangipane or as a topping for a diverse texture.

Introduce a layer of crispy feuilletine or crushed cookies between the cake layers for added texture.

Instead of a traditional round cake, experiment with square or individual portion molds for a modern presentation.

Use fresh raspberries, edible flowers, or chocolate shavings creatively to decorate the cake.

Serve the cake with a scoop of vanilla bean ice cream or a dollop of whipped cream flavored with vanilla or a hint of liqueur.

Transform the cake into a tart by using a buttery pastry crust instead of a cake base.

Create individual-sized raspberry frangipane tartlets or cupcakes for a unique twist.

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