Ooo, classic and elegant choice đđ° Hereâs a Flourless Almond Cake with Raspberry Sauce thatâs rich, moist, and naturally gluten-freeâperfect on its own or dressed up for guests.
Flourless Almond Cake
Ingredients
- 200 g (2 cups) finely ground almond flour
- 200 g (1 cup) granulated sugar
- 4 large eggs, room temperature
- 150 g (â cup) unsalted butter, melted and cooled
- Zest of 1 lemon or orange (optional but lovely)
- 1 tsp vanilla extract
- Âź tsp salt
- ½ tsp almond extract (optional, but very almond-forward)
Instructions
- Preheat oven to 170°C / 340°F.
Grease and line the bottom of a 20 cm (8-inch) springform pan. - Whisk eggs and sugar together until pale and slightly thickened.
- Stir in melted butter, vanilla, citrus zest, and almond extract.
- Fold in almond flour and salt until just combined. Donât overmix.
- Pour batter into pan and smooth the top.
- Bake for 35â40 minutes, until the top is lightly golden and a toothpick comes out mostly clean (a few moist crumbs are perfect).
- Cool completely in the pan. The center will settle slightlyâthatâs normal and desirable.
Raspberry Sauce
Ingredients
- 250 g (2 cups) fresh or frozen raspberries
- 2â3 tbsp sugar (to taste)
- 1 tsp lemon juice
Instructions
- Simmer raspberries, sugar, and lemon juice over medium heat for 5â7 minutes.
- Mash gently as they cook.
- Strain through a fine sieve if you want a smooth sauce (optional).
- Cool slightly before serving.
To Serve
- Dust cake with powdered sugar
- Spoon raspberry sauce generously over each slice
- Optional upgrades: whipped cream, crème fraÎche, or vanilla ice cream
Pro Tips
- Even better the next dayâthe almond flavor deepens.
- For extra moisture, brush the warm cake with a little amaretto or orange syrup.
- Want it dairy-free? Swap butter for olive oil (mild, fruity kind).
If you want a chocolate-almond version or a dinner-party-plated look, say the word đâ¨
