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I used fresh raspberries and almond flour to create this lovely springtime dessert that is both delicious and healthy, well as far as desserts go. This time of year I can't resist adding fresh berries to as many recipes as I can specially when it comes to desserts. The raspberries, baked in the cake add moisture while the ones on top add a slight tartness. Serve it as a casual family dessert or as an elegant option at your next dinner party, either way everyone is sure to love it.
Raspberry Almond Cake
2 cups almond flour
2 teaspoons baking powder
¼ tsp salt
3 clam-shells raspberries
6 large eggs
1 cup sugar
1-2 teaspoon almond extract
powdered sugar, for dusting
Preheat the oven to 325°. Butter a 9-inch springform cake pan and line the bottom with parchment paper.
Sift the almond flour with the baking powder and salt into a bowl.
Add the eggs, sugar and almond extract to the bowl of an electric mixer and mix on medium-high speed until thick and glossy, about 15 minutes.
Fold in the almond flour and 1 clam-shell of raspberries in alternating batches, ending with the almond flour. The batter will be thin. Pour the batter into the prepared pan and tap lightly on a hard surface.
Bake the cake for about 50 minutes or until a tester inserted in the center comes out clean. Transfer to a rack and let cool for 10 minutes. Remove the cake from the pan and let cool completely on a rack.
Top the cake with the remaining two clam-shells of raspberries and dust with powdered sugar.