Raspberry Almond Cake (Gluten Free)
I must really thank Juan (Check out her instagram @juanspantry for more recipes) for this wonderful gluten free Raspberry Almond cake recipe. Anyone who is on a gluten free diet will totally understand how difficult it is to find a tasty and yet gluten free cake! What’s more, it’s super easy to bake! This is especially important to me because I am such a dunce in the kitchen!
Ingredients for Raspberry Almond Cake (Gluten Free)
- 2 1/2 cups frozen raspberries, thawed
- 6 eggs
- 1 cup sugar
- 2 cups almond meal (or ground almonds)
Method for Raspberry Almond Cake (Gluten Free)
- Preheat oven to 160 deg C. Grease a 16cm or 22 cn round springform cake tin. Line base and side with baking paper.
- Place 2 cups of raspberries in a bowl and mash them with a fork.
- Using a mixer, beat eggs and sugar on high speed for 8-10 mins or until thick and glossy. Gently fold in raspberries and almond meals. ALTERNATE the two until everything is combined.
- Pour the mix into a prepared tin. Bake for 60 mins or until it is golden and firm. Cool it in the tin for 10 minutes.
- Transfer to a wire rack for cooling. Decorate the top with the remaining raspberries. Serve.
Check out the centre of the cake. It’s moist and pink. The crust is a little crisped. Thumbs up from my kids. I am, henceforth, given the permission to bake this cake again. :p