Opis
A rich and moist flourless almond cake topped with fresh raspberry sauce.
Składniki
Skala
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 2 cups fresh raspberries
- 1/4 cup water
- 2 tablespoons sugar (for sauce)
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a bowl, mix almond flour, sugar, cocoa powder, salt, and baking powder.
- Add eggs, vanilla, and melted butter to the dry ingredients and mix well.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake cools, prepare the raspberry sauce by combining raspberries, water, and sugar in a saucepan.
- Cook over medium heat until the raspberries break down, about 10 minutes.
- Strain the sauce to remove seeds, if desired.
- Serve the cake with raspberry sauce drizzled on top.
Uwagi
- Store leftover cake in the refrigerator.
- For a sweeter sauce, adjust sugar to taste.
- This cake works well with whipped cream as an addition.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 35 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 20g
- Sód: 150mg
- Kwasy: 20g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 5g
- Białko: 8g
- Cholesterol: 80mg
Słowa kluczowe: flourless almond cake, raspberry sauce, gluten free dessert