Almond Raspberry Cake

Front view of a slice of cake topped with fresh raspberries, with a bite taken off.

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This flourless Almond Raspberry Cake has a deliciously light and soft texture and fresh berry flavour. The gluten-free cake combines a moist almond meal cake, melt-in-your-mouth raspberries and crunchy flaked almonds.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: French

Servings:

Calories: 382kcal

Author: Sylvie

Ingredients

4 large Eggs
120 gr Caster Sugar divided in half
120 ml Neutral Oil such as canola or vegetable oil
120 ml Thickened / Heavy Cream
1 1/2 teaspoon Vanilla Extract
250 gr Almond Meal
1 pinch Fine Table Salt
200 gr Fresh Raspberries
25 gr Flaked Almond

Instructions

Preheat your oven on 180℃ / 350 ℉. Line a 22 cm / 8.5 inch Springform Pan with baking paper.
Separate the Eggs, putting the egg yolks in one large bowl and the egg whites in a separate large bowl. Set aside the bowl with the egg yolks.
Add about half of the sugar to the egg whites (see note 1). Using a hand mixer (or stand mixer fitted with the whisk attachment), start whisking the egg whites on medium speed. Slowly increase the speed until you reach stiff peaks. Set aside.
Add the remaining of the sugar to the bowl with the egg yolks. Whisk on medium speed for 2 to 3 minutes or until increased in volume and turned a pale yellow colour.
Mix the oil, cream and vanilla into the egg yolks. Add the almond meal and salt and whisk until just combined. You should get a thick, coarse mixture (see note 2).
Add about a third of the whipped egg whites to the almond mixture. Using a spatula, very gently fold until most of the egg whites have been incorporated. Add another third of the egg whites and gently fold. Repeat the process until all the egg whites have been incorporated. You should get a light and fluffy batter.
Pour the batter into the prepared springform pan. Top with the fresh raspberries then the flaked almonds.
Bake for 30 to 40 minutes or until the cake has risen nicely and looks golden. If you gently shake the cake pan, you shouldn't see any movement in the centre of the cake.
Place on a cooling rack and leave to cool down completely before removing from the pan. Optionally, dust with icing sugar before serving.

Notes

We are using some of the sugar with the egg whites as a way to stabilise them. This will insure they don't deflate too much when folded into the rest of the cake mixture.
At this point, the almond mixture will start to thicken as the almonds absorb the liquids. Don't wait too long to incorporate the egg whites or it will be much harder to do so without deflating them.

Nutrition