Description
A rich and moist flourless almond cake served with a tangy raspberry sauce.
Ingredients
Scale
- 2 cups almond flour
- 1 cup sugar
- 4 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup water
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a bowl, mix almond flour, sugar, cocoa powder, and salt.
- Add eggs and vanilla extract, mixing until smooth.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes until set.
- Let the cake cool before removing from the pan.
- In a saucepan, combine raspberries, water, and lemon juice.
- Cook over medium heat until raspberries break down, about 5 minutes.
- Strain the sauce to remove seeds and serve over the cake.
Notes
- Store leftover cake in the refrigerator.
- Use frozen raspberries if fresh ones are not available.
- Adjust sugar based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 80mg
Keywords: flourless almond cake, raspberry sauce, gluten free dessert, almond flour cake