Flourless Almond Cake with Raspberry Sauce

Instructions

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Set the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. Separate the Eggs: In two bowls, separate the egg whites from the yolks. Beat the egg whites with an electric mixer until stiff peaks form. Set aside.
3. Combine Dry Ingredients: In a separate bowl, mix the almond flour, salt, and lemon zest.
4. Mix the Wet Ingredients: In another large bowl, beat the egg yolks with the sugar until pale and creamy. Add the vanilla and almond extracts.
5. Fold in the Almond Flour Mixture: Gradually add the almond flour mixture to the egg yolk mixture, stirring until combined.
6. Fold in the Egg Whites: Gently fold in the beaten egg whites, a little at a time, until the batter is smooth and fluffy.

Step 2: Bake the Cake

1. Transfer to the Pan: Pour the batter into the prepared cake pan and spread it evenly.
2. Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 3: Make the Raspberry Sauce

1. Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture begins to thicken.
2. Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce reaches the desired consistency.
3. Strain (Optional): For a smooth sauce, strain through a fine-mesh sieve to remove the seeds. Set aside to cool.

Step 4: Assemble and Serve

1. Dust with Powdered Sugar: Once the cake is fully cooled, dust the top with powdered sugar.
2. Add Raspberry Sauce: Serve slices of the cake drizzled with the raspberry sauce.
3. Optional Garnishes: Top with fresh raspberries and sliced almonds for extra flavor and presentation.

Tips for the Perfect Flourless Almond Cake

• Use Fresh Almond Flour: Almond flour can go rancid quickly, so make sure it’s fresh for the best taste.
• Don’t Overmix the Batter: Folding in the egg whites gently helps keep the cake light and airy.
• Make Ahead: The cake and raspberry sauce can be made a day in advance and stored separately in the fridge.

Conclusion

This Flourless Almond Cake with Raspberry Sauce is an elegant dessert that’s perfect for any occasion, combining the rich, nutty flavor of almonds with the bright, tart notes of raspberries. It’s naturally gluten-free and made with simple ingredients, yet it delivers a truly indulgent experience. Whether you’re serving it at a special gathering or enjoying a slice with your afternoon tea, this cake will undoubtedly impress.