A tender, naturally gluten-free almond cake with a hint of lemon, paired with a vibrant raspberry sauce. Elegant, simple, and perfect for any occasion.
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Calories: 320kcal
Equipment
- 8-inch round cake pan
- mixing bowls
- spatula
- Saucepan
- wire rack
Ingredients
- 2 cups almond meal or almond flour
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup unsalted butter, melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 lemon zest
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1-2 tbsp water, if needed
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round pan and line bottom with parchment.
- Beat eggs and sugar until pale and slightly thickened. Fold in melted butter, vanilla, and lemon zest.
- Gently fold in almond flour, baking powder, and salt until smooth.
- Pour batter into pan and bake 40–45 minutes. Cool 10 minutes in pan, then transfer to wire rack.
- Combine raspberries, sugar, and lemon juice in a saucepan. Cook 8–10 minutes until thickened. Add water if needed.
- Optionally strain sauce to remove seeds. Serve slightly warm or at room temperature over cake.
Notes
Use finely ground almond meal for best texture. Lemon zest enhances flavor. Cake can be stored at room temperature for 2 days; sauce refrigerated up to a week.
Nutrition
Calories: 320kcal | Carbohydrates: 22g | Protein: 8g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 85mg | Sodium: 85mg | Potassium: 180mg | Fiber: 4g | Sugar: 14g | Vitamin A: 300IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 2mg