Description
A rich and moist flourless almond cake served with a tangy raspberry sauce.
Ingredients
Scale
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 2 cups fresh raspberries
- 1/4 cup water
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a round cake pan.
- Melt the butter and let it cool.
- In a bowl, mix almond flour, sugar, cocoa powder, and baking powder.
- In another bowl, whisk eggs and vanilla extract.
- Add the melted butter to the egg mixture.
- Combine the two mixtures until smooth.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes.
- Let the cake cool before removing from the pan.
- For the sauce, combine raspberries, water, and lemon juice in a saucepan.
- Cook over medium heat until the raspberries break down.
- Strain the sauce to remove seeds.
- Serve the cake with raspberry sauce drizzled on top.
Notes
- Store leftovers in the refrigerator.
- Use fresh raspberries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg
Keywords: flourless almond cake, raspberry sauce, gluten free dessert