Flourless Almond Cake with Raspberry Sauce: A Gluten-Free Dessert Delight
Ingredients
- °2/3 cup sugar
- °1/2 cup almond flour
- °1/2 teaspoon baking powder
- °1/4 tsp salt
- °2 large eggs
- °1 stick of butter (unsalted)
- °8 ounces marzipan
- °1/2 teaspoon vanilla extract
- °Fresh berries (for garnish)
- °1 package (12 ounces) unsweetened frozen raspberries
- °1/4 cup sugar (for sauce)
- °2 tablespoons fresh lemon juice
Preparation
Step 1: Preheat your oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper. In a medium bowl, whisk together 2/3 cup sugar, almond flour, baking powder, and salt.
Step 2: Separate the eggs. In a large bowl, beat the egg whites until soft peaks form using an electric mixer on high speed. Set aside. In the same bowl (no need to clean), beat the butter until fluffy. Gradually add the marzipan, beating well after each addition until smooth.
Step 3: Prepare the raspberry sauce by combining frozen raspberries, 1/4 cup sugar, and lemon juice in a blender. Puree until smooth, then strain through a fine mesh sieve, discarding the seeds. Chill the sauce until ready to serve.
Step 4: With the mixer on medium speed, gradually add the dry ingredients to the marzipan mixture. Add the egg yolks one at a time, beating until smooth. Mix in the vanilla extract. Gently fold in the reserved egg whites in three parts, ensuring no streaks remain. Transfer the batter to the prepared pan and smooth the top. Bake for 25-30 minutes or until the cake is lightly golden.
Step 5: Allow the cake to cool in the pan for 5 minutes. Run a knife around the edges, then remove the cake and peel off the parchment paper. Cool completely on a wire rack. Serve with a drizzle of raspberry sauce and fresh berries. Store in an airtight container at room temperature for up to 2 days.
Enjoy this decadent, gluten-free treat that’s perfect for any occasion!
