Name: Gluten-Free Almond Raspberry Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 cakes
Ingredients: 250 g almond flour; 4 pcs eggs; 120 g caster sugar; 120 g butter; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 pinch salt; 200 g raspberries; powdered sugar

Ingredients

8cakes

Batter

250 galmond flour

4 pcseggs

120 gcaster sugar

120 gbutter

1 teaspoonbaking powder

1 teaspoonvanilla extract

1 teaspoonlemon zest

1 pinchsalt

200 graspberries

Finishing

powdered sugar(for decoration)

Step by step process

Batter

1
Preheat the oven to 175 °C. Line a round cake pan with baking paper. A well-lined pan ensures this almond raspberry cake releases cleanly after baking.
2
Whisk the eggs and sugar until pale and fluffy. 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
Add the almond flour, baking powder, and salt. Mix until the batter is smooth, fairly thick, and free of lumps.
4
Gently fold half of the raspberries into the batter. Work carefully so they stay whole and are not crushed.

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 for 30 to 35 minutes. The surface should be golden brown. A skewer inserted into the center should come out almost clean.
7
If the cake browns too quickly, loosely cover it with baking paper. It will then finish baking gently and stay evenly golden.

Serving

8
Let the cake cool in the pan for at least 20 minutes. It will hold its shape and slice cleanly once it has set.
9
Remove it carefully from the pan. Dust generously with powdered sugar. Serve as a moist gluten-free dessert alongside coffee or tea.