Rosemary in dessert? Not as strange as you might think! This cake is a lovely combination of vibrant red raspberries, fragrant fresh rosemary, and crunchy almonds. Honestly, three of my favorite things to bake with!
My family was wary when I said I was putting rosemary in a cake. However as soon as they tasted it, they were convinced that it goes just as well with sweets as it does with savory dishes!
This cake is inspired by a recipe my mom used to make in the summer, a dense and lightly sweet shortcake filled with fresh chopped rosemary and topped with strawberries in a delicious agave syrup. It was always one of my favorite desserts she would make, the rosemary gave the treat such a unique twist!
I took the idea of using rosemary in baking and created this recipe. While my mom’s shortbread was a perfect summer treat, this cake feels more like a wintery dessert, perfect alongside a steaming cup of tea. I actually made this cake for Thanksgiving, and it was a big hit!
You can use fresh or frozen raspberries in this recipe. If using frozen, let berries thaw and lightly squeeze excess juice out of them. I used frozen berries and it turned out great!
My favorite part of this cake, other than the way the rosemary makes your kitchen smell AMAZING as it’s cooking, is the delicious crunchy top, loaded with sliced almonds and turbinado sugar. Absolutely irresistible!
P.s. please excuse the fact that I wasn’t able to take the cake off the bottom of the springform cake tin for the pictures!
Raspberry Rosemary Almond Cake
- 1 1/2 cups all purpose flour
- 1/2 cup finely ground almonds
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp fresh rosemary, chopped
- 1/2 cup butter, room temperature
- 1 cup granulated white sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract or vanilla paste
- 1 cup sour cream
- 2 cups raspberries
- 1/2 cup sliced almonds
- 1/4 cup course turbinado sugar
- Preheat oven to 350F. Grease a 10 inch springform cake pan with baking spray.
- In a large bowl, whisk together flour, almond flour, baking powder, salt, and rosemary.
- Using a mixer, beat together butter and sugar until fluffy and well combined, about 2-3 minutes. Add eggs one at a time, and beat until combined. Beat in vanilla extract or paste and sour cream and continue to mix until smooth. Add flour mixture, about 1/2 cup at a time, until combined.
- Using a spoon or rubber spatula, carefully fold in about 1 1/2 cup raspberries into the batter.
- Spoon mixture into prepared cake pan and smooth the top with a rubber spatula until the batter is evenly distributed. Place remaining 1/2 cup raspberries evenly over the batter, and press them lightly so they halfway sink into the batter. Sprinkle sliced almonds evenly over the cake, and then sprinkle the turbinado sugar over the cake.
- Bake for 70-75 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Let cool on a cooling rack and enjoy!
- If using frozen raspberries, let the berries thaw and lightly squeeze some of the liquid out of them before using for recipe.