Flourless Almond Cake with Raspberry Sauce
Recipe: Flourless Almond Cake with Raspberry Sauce
Preparation Time: 20 minutes
Baking Time: 30-35 minutes
Serves: 8-10
Ingredients:
For the Flourless Almond Cake:
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon water
Optional Garnish:
- Fresh raspberries
- Mint leaves
Instructions:
For the Flourless Almond Cake:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together almond flour, granulated sugar, baking powder, and salt.
- In another bowl, beat the eggs until well combined.
- Add melted butter, vanilla extract, and lemon zest to the beaten eggs. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Raspberry Sauce:
- In a saucepan, combine raspberries, granulated sugar, lemon juice, and water.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 10 minutes).
- Remove from heat and strain the sauce through a fine-mesh sieve to remove seeds.
- Allow the raspberry sauce to cool before serving.
To Serve:
- Slice the Flourless Almond Cake into wedges.
- Drizzle each slice with the raspberry sauce.
- Garnish with fresh raspberries and mint leaves if desired.
Note: You can dust the cake with powdered sugar before serving for an extra touch of sweetness.
This Flourless Almond Cake with Raspberry Sauce is a delightful gluten-free dessert that combines the nutty richness of almond flour with the vibrant flavors of fresh raspberries. Enjoy the light and moist texture of the cake paired with the fruity sweetness of the sauce!
