Beschreibung
A rich and moist flourless almond cake served with a tangy raspberry sauce.
Zutaten
Skala
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1/4 cup water
- 1/4 cup sugar (for sauce)
Anweisungen
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- In a bowl, mix almond flour, sugar, cocoa powder, salt, and baking powder.
- Add eggs, melted butter, and vanilla extract to the dry ingredients. Stir until combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake cools, prepare the raspberry sauce.
- In a saucepan, combine raspberries, water, and sugar. Cook over medium heat until raspberries break down.
- Strain the mixture to remove seeds and return the sauce to the heat. Simmer until thickened.
- Serve slices of the cake drizzled with raspberry sauce.
Notes
- Store leftovers in an airtight container.
- Best served at room temperature or slightly warm.
- Can be topped with whipped cream if desired.
- Prep Time: 15 minutes
- Kochen Zeit: 30 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 20g
- Natrium: 150mg
- Fett: 18g
- Gesättigte Fettsäuren: 7g
- Ungesättigte Fette: 9g
- Trans Fat: 0g
- Kohlenhydrate: 40g
- Faser: 5g
- Protein: 7g
- Cholesterin: 80mg
Keywords: flourless almond cake, raspberry sauce, gluten-free dessert