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Flourless Almond Cake with Raspberry Sauce

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If you’re looking for a dessert that’s simple yet sophisticated, this Flourless Almond Cake with Raspberry Sauce is an excellent choice. Rich with the natural sweetness of marzipan and almond flour, this cake boasts a delicate, moist texture that practically melts in your mouth. Topped with a tangy raspberry sauce and fresh berries, it’s a delightful treat perfect for special occasions or a sweet weekend indulgence.

This cake is not only gluten-free but also incredibly easy to prepare, making it ideal for both beginner and experienced bakers. The raspberry sauce adds a vibrant, tangy contrast to the nutty and sweet flavor of the cake, enhancing every bite. Plus, its rustic elegance means it’s just as perfect for afternoon tea as it is for a dinner party dessert.

Why You’ll Love This Recipe

  • Gluten-Free Delight: Made with almond flour and marzipan, it’s perfect for gluten-free diets.
  • Simple Ingredients: Requires just a handful of common baking ingredients.
  • Elegant Presentation: The bright raspberry sauce adds a beautiful finishing touch.
  • Versatile: Pair it with different fruits or sauces for variety.
  • Make-Ahead Friendly: Can be prepared in advance and stored for convenience.

Ingredients

For the Cake

  • 2/3 cup sugar (to add sweetness and balance the almond flavors)
  • 1/2 cup almond flour (for a nutty, moist crumb)
  • 1/2 teaspoon baking powder (for lightness and rise)
  • 1/4 teaspoon salt (to enhance flavor)
  • 2 large eggs (separated, for structure and moisture)
  • 1 stick (½ cup) unsalted butter (for richness and tenderness)
  • 8 ounces marzipan (adds intense almond flavor and sweetness)
  • 1/2 teaspoon vanilla extract (for warm, aromatic notes)

For the Raspberry Sauce

  • 1 package (12 ounces) unsweetened frozen berries (preferably raspberries)
  • 1/4 cup sugar (to sweeten the tart raspberries)
  • 2 tablespoons fresh lemon juice (for brightness and balance)

For Garnish

  • Fresh berries (such as raspberries, strawberries, or blueberries)
  • Optional: Slices of peaches or cherries for extra color and flavor

Step-by-Step Instructions

Step 1: Prepare the Cake Pan

  1. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
  2. Grease the Pan: Butter a 9-inch round cake pan thoroughly, ensuring all sides are covered.
  3. Line with Parchment: Cut a round piece of parchment paper to fit the bottom of the pan, place it inside, and butter the top of the parchment. This ensures easy removal after baking.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, combine the sugar, almond flour, baking powder, and salt.
  2. Stir the ingredients together until well mixed. Set aside.

Step 3: Whip the Egg Whites

  1. In a large, clean bowl, use an electric mixer on high speed to beat the egg whites until they form soft peaks.
  2. Set the beaten egg whites aside. These will be folded into the batter later to create a light and airy texture.

Step 4: Cream the Butter and Marzipan

  1. In the same bowl, beat the butter until it’s fluffy and light, about 2-3 minutes.
  2. Gradually add the marzipan, a small piece at a time, beating well after each addition. This step ensures a smooth, well-combined mixture.

Step 5: Incorporate Dry Ingredients and Egg Yolks

  1. Reduce the mixer speed to medium and slowly add the dry ingredient mixture to the butter and marzipan, mixing until well incorporated.
  2. Add the egg yolks one at a time, beating after each addition until the mixture is smooth and creamy.
  3. Mix in the vanilla extract for added aroma and flavor.

Step 6: Fold in Egg Whites

  1. Using a spatula, gently fold the whipped egg whites into the batter in three additions.
  2. Be careful to fold gently to retain the air in the batter, which ensures a light and fluffy cake. Continue folding until no streaks of egg whites remain.

Step 7: Bake the Cake

  1. Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
  2. Bake for 25 to 30 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
  3. Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes.
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Step 8: Cool the Cake

  1. Run a knife along the edges to loosen the cake.
  2. Invert the cake onto a wire rack, peel off the parchment paper, and allow it to cool completely.

How to Make Raspberry Sauce

Step 1: Blend the Ingredients

  1. In a blender or food processor, combine the frozen raspberries, sugar, and lemon juice.
  2. Blend until the mixture is completely smooth and pureed.

Step 2: Strain the Sauce

  1. Pour the puree through a fine mesh sieve into a bowl, using a spoon to press and extract as much liquid as possible.
  2. Discard the seeds and solids. This results in a silky, smooth raspberry sauce.

Step 3: Chill

  1. Cover the sauce and refrigerate until ready to use. This helps the flavors to develop further.

Serving the Cake

  1. Once the cake has cooled, drizzle the raspberry sauce generously over the top.
  2. Garnish with fresh berries, such as raspberries or strawberries. Optional slices of peaches or cherries can add both color and flavor.
  3. Slice and serve. The combination of the nutty cake and tangy sauce is truly delightful.

Cooking Tips for Success

  • Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for easier mixing.
  • Don’t Overmix: When folding in the egg whites, mix gently to maintain the batter’s lightness.
  • Check for Doneness: Use a toothpick to ensure the cake is baked through. It should come out clean or with a few moist crumbs.
  • Smooth Sauce: Straining the raspberry sauce is key for a velvety texture.

Substitutions & Variations

  • Marzipan Alternative: If you don’t have marzipan, almond paste can work, though it’s less sweet.
  • Flavor Boost: Add a tablespoon of orange zest for a citrusy flavor.
  • Nut Topping: Sprinkle slivered almonds over the cake before baking for extra crunch.
  • Different Fruit Sauces: Substitute raspberries with blueberries, strawberries, or blackberries for variation.
  • Sugar-Free Version: Use a sugar substitute in both the cake and sauce for a lower-calorie dessert.

Frequently Asked Questions

1. Can I make this cake in advance?

Yes! This cake can be baked a day ahead. Just store it in an airtight container at room temperature and add the sauce before serving.

2. How should I store the leftover cake?

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

3. Can I freeze this cake?

Yes, the cake (without the sauce) freezes well. Wrap it tightly and freeze for up to 1 month. Thaw at room temperature before serving.

4. Can I use fresh raspberries for the sauce?

Absolutely! Fresh raspberries work just as well and may give the sauce an even fresher flavor.

5. Is it necessary to strain the sauce?

Straining ensures a smooth, velvety texture, but if you prefer a rustic, seed-included sauce, you can skip this step.

Nutritional Information

(Per serving, approximate values)

  • Calories: 320
  • Protein: 6g
  • Fat: 22g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Sugar: 18g

Conclusion

This Flourless Almond Cake with Raspberry Sauce is a dessert that feels both indulgent and refined. The moist, rich cake pairs perfectly with the tangy sweetness of the raspberry sauce, creating an unforgettable dessert experience. Perfect for celebrations, afternoon tea, or simply to treat yourself, this cake is sure to impress every guest.

Try this delightful cake today and enjoy the perfect harmony of nutty almond flavors with bright, zesty raspberry sauce!

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