This is a fantastic dessert that is naturally gluten-free, incredibly moist, and packed with rich, nutty flavor. The tartness of the raspberry sauce perfectly balances the sweet, dense cake.
Here is a complete recipe for a Flourless Almond Cake Topped with Raspberry Sauce.
Chef’s Notes
· Texture: This cake relies on whipped egg whites for its lift, creating a tender crumb that is moist and slightly dense, almost like a cheesecake.
· Flavor: Toasting the almonds (if you use whole raw almonds and grind them yourself) deepens the flavor significantly.
· Serving: This cake is elegant enough for a dinner party but simple enough for a weekend treat.
Flourless Almond Cake
Yields: 8-10 servings
Prep time: 20 minutes
Bake time: 35-40 minutes
Ingredients
For the Cake:
· 2 ½ cups (250g) almond flour (or 2 ½ cups whole raw almonds, blanched or unblanched)
· 1 cup (200g) granulated sugar
· ½ teaspoon salt
· 4 large eggs, separated (whites in one bowl, yolks in another)
· 1 teaspoon almond extract
· 1 teaspoon vanilla extract
· Zest of 1 lemon (optional, but brightens the flavor)
For the Raspberry Sauce:
· 12 oz (340g) fresh or frozen raspberries (about 3 cups)
· ¼ cup (50g) granulated sugar (adjust to taste)
· 1 tablespoon fresh lemon juice
· 1 tablespoon water (only if using fresh berries)
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch (23cm) round springform pan thoroughly with butter or non-stick spray.
- Cut a circle of parchment paper to fit the bottom of the pan. Place it inside and grease the paper as well. This ensures the delicate cake releases cleanly.
- If you are grinding your own almonds: Place the whole almonds in a food processor and pulse until they become a fine meal. Be careful not to over-process, or you’ll end up with almond butter.
Step 2: Make the Batter
- Combine dry ingredients: In a large bowl, whisk together the almond flour, sugar, and salt. Make sure there are no lumps.
- Add yolks and flavorings: Make a well in the center of the almond mixture. Add the egg yolks, almond extract, vanilla extract, and lemon zest (if using). Stir until a thick, cohesive paste forms. It will be very thick—this is normal.
Step 3: Whip the Egg Whites
- In a separate, perfectly clean and dry bowl (glass or metal is best), beat the 4 egg whites with an electric mixer.
- Start on low speed until frothy, then increase to medium-high. Whip until stiff peaks form. This means when you lift the beater, the peaks of egg white stand straight up and do not flop over.
· Tip: If you turn the bowl upside down, the whites should not slide out.
Step 4: Fold and Bake
- Take a large spoonful of the whipped egg whites and stir it vigorously into the thick almond mixture. This will “loosen” the batter, making it easier to fold the rest of the whites in without deflating them.
- Gently pour the loosened batter over the remaining egg whites.
- Using a rubber spatula, gently fold the mixture. Cut down through the middle, scrape along the bottom of the bowl, and bring the mixture up and over. Rotate the bowl and repeat until no white streaks remain. Be gentle to keep the air in the batter.
- Pour the batter into the prepared springform pan and smooth the top.
- Bake for 35-40 minutes. The cake will be puffed, golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edge to loosen it, then release the springform clasp. Allow it to cool completely before removing the bottom parchment paper. The cake will sink slightly as it cools—this is normal.
Step 5: Make the Raspberry Sauce
- While the cake cools, combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat.
- If using fresh berries, add the tablespoon of water to help them break down. If using frozen, they will release their own liquid.
- Cook for about 5-8 minutes, stirring occasionally, until the berries have broken down and the sauce has thickened slightly.
- For a smooth sauce (seedless), pour it through a fine-mesh sieve into a bowl, using the back of a spoon to press the pulp through and leaving the seeds behind. This step is optional; the sauce is delicious with the seeds too.
- Chill the sauce in the refrigerator until you are ready to serve.
Step 6: Assemble and Serve
- Dust the top of the cooled cake with powdered sugar.
- Slice the cake and serve each piece with a generous drizzle of the raspberry sauce.
- A dollop of lightly sweetened whipped cream or crème fraîche is an excellent addition.
Storage
· Cake: Store the cake covered at room temperature for 2 days, or in the refrigerator for up to 5 days.
· Sauce: Store in an airtight container in the refrigerator for up to 1 week.