Description
A rich and moist flourless almond cake served with a tangy raspberry sauce.
Ingrédients
L'échelle
- 2 cups almond flour
- 1 cup sugar
- 4 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh raspberries
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a bowl, mix almond flour, sugar, cocoa powder, and salt.
- In another bowl, whisk eggs, melted butter, and vanilla.
- Combine wet and dry ingredients.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- For the sauce, blend raspberries, powdered sugar, and lemon juice until smooth.
- Serve the cake drizzled with raspberry sauce.
Notes
- Store leftovers in the fridge.
- Use fresh raspberries for best flavor.
- Dust with extra powdered sugar before serving.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 320
- Sucre: 20g
- De Sodium: 150mg
- La graisse: 18g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 34g
- La fibre: 3g
- La protéine: 6g
- Le taux de cholestérol: 75mg
Mots-clés: flourless almond cake, raspberry sauce, gluten free dessert