If you're looking for a quick and easy dessert that you’ll want to make every day, this Flourless Almond Cake with Raspberry Sauce is the perfect choice. With its moist, tender texture and rich almond flavor, this cake is both gluten-free and incredibly delicious. The homemade raspberry sauce adds a delightful tang that perfectly complements the cake’s natural sweetness. Whether you're serving this for a special occasion or just indulging in a sweet treat, this simple recipe will become a household favorite.
Ingredients
For the Almond Cake:
- 2 cups ground almonds – Provides a naturally nutty and moist texture.
- 1 cup granulated sugar – Sweetens the cake and helps create a tender crumb.
- A small amount of baking soda – Adds a bit of lift to the cake.
- ¼ teaspoon salt – Enhances the overall flavor.
- 4 large eggs – Helps bind the ingredients and gives the cake structure.
- ½ cup unsalted melted butter – Adds richness and moisture.
- ⅛ teaspoon vanilla extract – Brings warmth and enhances the almond flavor.
For the Raspberry Sauce:
- 2 cups raspberries (unsweetened) – Adds a tart and fruity contrast to the cake.
- ¼ cup granulated sugar – Balances the tartness of the raspberries.
- ⅓ cup lemon juice – Enhances the fruitiness and adds a fresh zing.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or line it with parchment paper for easy removal.
Step 2: Prepare the Batter
- In a large mixing bowl, whisk together the ground almonds, sugar, baking soda, and salt.
- In a separate bowl, whisk the eggs, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and fully incorporated.
Step 3: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Raspberry Sauce
- In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice.
- Cook for about 5 to 7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
- Remove from heat and strain through a fine-mesh sieve if you prefer a smooth sauce, or leave it as is for a chunkier texture.
Serving Suggestions
- Drizzle the warm raspberry sauce over each slice of cake for a burst of flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Garnish with fresh raspberries and a dusting of powdered sugar for an elegant presentation.
Pro Tips for the Best Almond Cake
✔ Use high-quality ground almonds – For the best texture and flavor, opt for finely ground almond flour rather than almond meal.
✔ Don’t overmix the batter – Gently fold the ingredients together to maintain a light and tender texture.
✔ Check for doneness early – Almond flour bakes differently from traditional flour, so start checking around 30 minutes.
✔ Store properly – Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Why You'll Love This Recipe
This Flourless Almond Cake is not only gluten-free but also incredibly easy to make with just a handful of simple ingredients. Its light yet rich texture pairs beautifully with the tangy raspberry sauce, making it a perfect dessert for special occasions or everyday indulgence.
Make this once, and you’ll find yourself reaching for this recipe again and again—it's that delicious and effortless! Enjoy every bite of this naturally sweet, nutty, and fruity dessert.