Almond Cake With Raspberry Sauce – a delicious recipe with Cake, almonds, eggs, sugar, Sauce, frozen raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F Line the base of a 9-inch spring-form tin with baking paper and grease the sides.
2
Process the almonds in a food processor until you have a fine meal. Remove to a mixing bowl.
3
Process yolks and sugar in the food processor until pale and well-mixed.
4
Whisk egg whites with a whisk or stand mixer until they form soft peaks (and look like glossy marshmallows).
5
Gently add yolk mixture and almonds to the whites. Stir gently in a folding motion just until everything is combined.
6
Transfer to prepared cake tin. Bake approximately 45-50 minutes, until the cake is deep brown and starting to shrink away from the sides of the tin.
7
Make sauce: Mash together raspberries and sugar. Taste and add more sugar as necessary.
8
Serve cake drizzled with sauce and topped with cream, if desired.
886
kcal
Calories
47
g
Fat
93
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Cake, 9 ounces almonds, 6 eggs, 9 ounces sugar, and more.
Yes, Almond Cake With Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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