Flourless Almond Cake with Raspberry Sauce

Here’s a rich, naturally gluten-free dessert that’s simple but elegant:

🍰 Flourless Almond Cake with Raspberry Sauce

🧾 Ingredients

For the cake:

• 1 ½ cups almond flour
• ¾ cup sugar
• 4 large eggs
• ½ cup unsalted butter (melted)
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, but enhances flavor)
• ½ tsp baking powder
• Pinch of salt

For the raspberry sauce:

• 2 cups fresh or frozen raspberries
• ¼ cup sugar (adjust to taste)
• 1 tbsp lemon juice
• 2–3 tbsp water

👩‍🍳 Instructions

1. Prepare the cake

1. Preheat oven to 175°C (350°F).
2. Grease and line an 8-inch (20 cm) round pan.
3. In a bowl, whisk eggs and sugar until light and slightly thick.
4. Stir in melted butter, vanilla, and almond extract.
5. Add almond flour, baking powder, and salt. Mix until smooth.
6. Pour into the pan and smooth the top.

2. Bake

• Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
• Let cool completely before removing from the pan.

3. Make the raspberry sauce

1. In a saucepan, combine raspberries, sugar, lemon juice, and water.
2. Cook over medium heat until berries break down (5–8 minutes).
3. Strain through a sieve for a smooth sauce (optional).
4. Let cool.

🍽️ To serve

• Slice the cake and drizzle generously with raspberry sauce.
• Optional: dust with powdered sugar or serve with whipped cream.

💡 Tips

• This cake stays moist for days thanks to almond flour.
• You can swap raspberries for strawberries or blueberries.
• Add a little orange zest for a citrus twist.