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- Gluten-Free Almond Raspberry Cake
Gluten-Free Almond Raspberry Cake
Ingredients
Step by step process
Batter
- 1
Preheat the oven to 175 °C and carefully line a round cake pan with baking paper so the cake can be removed easily after baking.
- 2
Whisk the eggs and sugar until pale and fluffy, then stir in the melted butter, vanilla extract, and lemon zest.
TIP:Beat the eggs and sugar for several minutes until the mixture becomes pale, thick, and briefly holds a ribbon when you lift the whisk. Properly whipped foam gives the batter lightness and helps it rise evenly even without traditional flour.
- 3
Mix in the almond flour, baking powder, and salt until you have a smooth, fairly thick batter with no lumps.
- 4
Gently fold half of the raspberries into the batter so they do not get crushed and remain in nice whole pieces in the cake.
Baking
- 5
Transfer the batter to the prepared pan, smooth the surface with a spatula, and evenly scatter the remaining raspberries on top.
- 6
Bake the cake for about 30 to 35 minutes, until the surface is golden and a skewer inserted into the center comes out almost clean.
- 7
If the cake starts browning too quickly near the end of baking, loosely cover it with baking paper and let it finish baking gently.
Serving
- 8
Let the baked cake cool in the pan for at least 20 minutes so it does not crumble when sliced and holds its shape better.
- 9
Then carefully remove it, lightly dust with powdered sugar, and serve as a moist gluten-free dessert with coffee or tea.
More tips:
If you use frozen raspberries, add them to the batter while still frozen so the cake does not release too much juice.
The cake tastes best completely cooled, because the almond batter firms up better after resting and slices beautifully.
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