About This Recipe
A moist and delicious flourless almond cake topped with a tangy raspberry sauce.
Ingredients
- 2 cups (200g) almond meal/almond flour
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (115g) unsalted butter, melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- Zest of 1 lemon (optional)
- 2 cups (250g) fresh or frozen raspberries
- ¼ cup (50g) granulated sugar
- 1 tbsp lemon juice
- 1–2 tbsp water (if needed)
Kitchen Tools
Instructions
Chef's Tips
Room Temperature Ingredients: Using room temperature eggs helps create a smoother batter.
Don’t Overmix: Overmixing can result in a dense cake. Mix until just combined.
Parchment Paper: Lining the cake pan with parchment paper ensures easy removal.
Common Mistakes to Avoid
Using Coarse Almond Flour: This can result in a gritty texture. Use finely ground almond flour.
Overbaking: Overbaking can lead to a dry cake. Check for doneness frequently.
Not Cooling Properly: Allow the cake to cool completely before frosting or slicing to prevent crumbling.
Variations
Chocolate Almond Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist.
Berry Medley Cake: Replace raspberries with a mix of blueberries, strawberries, and blackberries for the sauce.
Citrus Glaze: Drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake.
Storage & Freezing
Cake: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Raspberry Sauce: Store in an airtight container in the refrigerator for up to 5 days.
Conclusion
This Flourless Almond Cake with Raspberry Sauce is a delightful treat that’s perfect for any occasion. Its simple preparation and gluten-free nature make it a winner for everyone. Enjoy!
Frequently Asked Questions
Almond meal can be used, but the texture will be slightly coarser. If using almond meal, consider sifting it first.
Yes, you can substitute granulated sugar with other sweeteners like honey or maple syrup. The taste and texture may vary slightly.
Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil.
Yes, bake the cake a day or two in advance and store it in an airtight container. Prepare the raspberry sauce shortly before serving.
You can use other berries like blueberries, strawberries, or blackberries. You can also use peaches or plums.
Strain the sauce through a fine-mesh sieve to remove the seeds for a silky smooth texture.
No, this recipe contains butter. You can substitute it with a dairy-free butter alternative to make it dairy-free.