Flourless Almond Cake with Raspberry Sauce
Try this almond-infused dessert served with raspberry sauce and your favorite fruit!
⅔ cup sugar
½ cup almond flour
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, separated
1 stick butter, softened
8 ounces almond paste, cut into small pieces
½ teaspoon vanilla extract
Raspberry Sauce (recipe below)
Fresh berries, sliced plums, or cherries
1 (12-ounce) package frozen unsweetened raspberries, thawed
¼ cup sugar
2 teaspoons fresh lemon juice
- Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper, and coat paper and sides of pan with butter. Set aside.
- Combine sugar, almond flour, baking powder and salt in a medium bowl. Stir to mix well and set aside. Place egg whites in a large bowl and beat at high speed with an electric mixer until soft peaks form. Transfer to a medium bowl and set aside.
- Place butter in the same large mixing bowl and beat at medium-high speed with an electric mixer until fluffy. Beat in the almond paste, a few pieces at a time, beating well after each addition, until mixture is smooth. Reduce speed to medium and gradually beat in the sugar mixture. Add the egg yolks and beat until a smooth batter forms. Beat in vanilla extract. Gently fold in the egg whites in three additions, stirring until no white streaks remain.
- Spoon batter into prepared pan, smoothing the top. Bake 25 to 30 minutes or until top of cake is lightly browned. Cool cake in pan for 5 minutes. Run a knife around the edge of the cake, remove cake from pan, discarding parchment paper, and cool completely on a wire rack. Serve cake with Raspberry Sauce and fresh berries, sliced plums, or cherries. The cake can be covered in an airtight container and stored at room temperature up to 2 days.
- Combine all ingredients in a food processor or blender; puree. Press mixture fine wire mesh sieve, discarding solids. Cover and chill. Makes 1 cup.