Fabienne's Gluten-Free Raspberry Almond Cake recipe
All Recipes Dessert Recipes Nut Dessert Recipes Almond Dessert Recipes
Ingredients
- 1 teaspoon butter ½ cup white sugar 10 fresh raspberries 1 (15 ounce) can dark red kidney beans 1 cup almond meal 3 eggs ½ cup unsalted butter, melted ½ teaspoon raspberry extract ¼ teaspoon almond extract ¾ cup white sugar 4 teaspoons baking powder ½ teaspoon salt
Nutrition Info
- 381.8 caloriescarbohydrate: 43.5 gcholesterol: 101.6 mgfat: 21.1 gfiber: 5 gprotein: 8.3 gsaturatedFat: 8.7 gservingSize: -sodium: 538.6 mgsugar: 32.1 gtransFat: : -unsaturatedFat: : -
Directions Fabienne's Gluten-Free Raspberry Almond Cake
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
Place raspberries in a fine-mesh strainer set over a bowl, press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor, process until smooth.
Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake, cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.