Raspberries are one of the sweetest, juiciest, and most tantalizing fruits out there. Used in many desserts, raspberries go incredibly well with many types of nuts, including almonds, macadamia nuts, walnuts, and hazelnuts.
Raspberry Almond Crumb Cake
This raspberry almond crumb cake is simple and unassuming, but it’s delicate and buttery, a nice contrast to the crunchy cinnamon crumbs on top. Paired with toasted almonds, luscious raspberries, and a coating of confectioners’ sugar, this cake is downright amazing.
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened unsalted butter
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup full-fat sour cream, at room temperature
- 3/4 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen raspberries
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon, ground
- 2 Tablespoons melted unsalted butter
- 3/4 cup almonds, sliced
- Preheat the oven to 350 degrees Fahrenheit. A 9-inch pan should be greased and lightly floured.
- Combine the flour, baking soda, baking powder, and salt in a large mixing bowl and keep it aside.
- Beat the butter and granulated sugar together on high speed in a large mixing basin with a hand mixer or stand mixer fitted with a paddle or whisk attachment until smooth and creamy, about 2 minutes. With a rubber spatula, scrape down the sides and up the bottom of the bowl as needed.
- Combine the eggs, vanilla extract, sour cream, and almond extract in a large mixing bowl. Mix on medium-high speed until everything is well blended. It’s fine if the mixture looks curdled. As needed, scrape along the sides and up the bottom of the basin.
- Mix the dry ingredients in the mixer on low speed until smooth. Do not over mix the ingredients. It will be a thick batter. Spread into the pan that has been prepared. Keep aside.
- To make the crumb topping, combine the brown sugar, flour, and cinnamon in a mixing bowl with a fork. Add the melted butter and stir until crumbs form. Make a raspberry strew across the top of the cake batter. On top, strew the crumbs and chopped almonds.
- Preheat oven to 350°F and bake for 35-40 minutes. When a toothpick inserted in the centre comes out clean, the cake is done. If the top of the cake starts to brown too rapidly in the oven, cover it loosely with aluminum foil.
- Take the cake out of the oven and place it on a wire rack to cool. Allow for a few minutes of cooling before slicing.
Raspberry and Macadamia Blondies
This sweet treat is a white chocolate variant of the brownie from the United Kingdom. This delicious recipe mixes macadamia nuts, a symbol of Australia, with fresh summer raspberries.
- 185gms butter, chopped
- 400gms white chocolate
- 1¼ cups superfine caster sugar
- 3 eggs, lightly beaten
- 1½ cups plain flour
- ¾ cup self-raising flour
- ¾ cup unsalted macadamias, lightly roasted and chopped
- 150gms raspberries, frozen
- 1 teaspoon icing sugar
- In a large saucepan, combine the butter and half of the chocolate; whisk over low heat until almost smooth. Remove from heat and set aside to cool for 10 minutes.
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Line a 20cm x 30cm rectangular pan with baking paper, stretching the paper 5cm over the long edges.
- In a separate bowl, whisk together the sugar, sifted flour, egg, macadamia nuts, and the remaining chocolate. Fold in the raspberries gently.
- Pour the mixture into the pan that has been prepared. Bake for 35 minutes, or until moist crumbs come out of a skewer inserted in the centre. Allow to cool in the pan.
- Dust with sifted icing sugar before serving.
Raspberry Hazelnut Cake
This raspberry hazelnut cake offers a combination of some fantastically sweet flavors that you can’t get enough of.
- ⅓ cup buckwheat flour
- 1 tsp baking powder
- 1 tsp cinnamon, ground
- ¼ tsp nutmeg, ground
- 4 eggs
- ⅔ cup caster superfine sugar
- 200g hazelnut meal
- ⅓ cup macadamia oil
- 1 cup raspberries
- 1 finely grated lemon zest
- Chopped toasted hazelnuts
- Preheat the oven to 170 degrees Celsius. Using baking paper, lightly grease and line a 22 cm round spring-form cake tin. Combine the flour, baking powder, and spices in a sifter. Beat the eggs and sugar with an electric mixer until pale and thick.
- Combine the hazelnut meal, spiced flour, lemon zest, oil, and half of the raspberries in a mixing bowl. Fill the tin halfway with the mixture and top with the remaining raspberries.
- Preheat oven to 400°F and bake for 40–45 minutes, or until brown and a skewer inserted in the centre comes out clean. Cover the top of the cake with foil if it browns too rapidly. Cool for 10 minutes in the pan, then remove the sides and cool fully on a wire rack.
- Serve with yoghurt and a scattering of hazelnuts and raspberries.
We hope you enjoy these wonderful recipes of raspberries and delicious nuts!