This Flourless Almond Cake with Raspberry Sauce recipe delivers a uniquely moist

This Flourless Almond Cake with Raspberry Sauce recipe delivers a uniquely moist, velvety, and gluten-free dessert. It’s surprisingly easy to make and even stays delicious for several days after baking.

Below are the details you need to start baking. For quick comparison between the two main recipe approaches:

Classic Almond Paste Method

· Core Technique: Separates eggs, folds whipped whites into almond paste-butter base.
· Best For: Rich, dense texture, classic almond flavor.
· Key Unique Ingredient: Almond paste.

Modern Almond Flour Method

· Core Technique: Wholes eggs are whipped until light and ribbon-like.
· Best For: Light yet substantial, velvety-moist crumb.
· Key Unique Ingredient: Large quantity of almond flour.

📜 Recipe: Classic Almond Paste Method

This recipe creates a rich, moist cake with a concentrated almond flavor from using almond paste.

Ingredients:

· Cake: 2/3 cup sugar, 1/2 cup blanched almond flour, 1/2 tsp baking powder, 1/4 tsp salt, 2 large eggs (separated), 1 stick (8 tbsp) softened butter, 8 oz almond paste, 1/2 tsp vanilla extract.
· Raspberry Sauce: 12 oz frozen unsweetened raspberries (thawed), 1/4 cup sugar, 2 tsp fresh lemon juice.
· For Serving: Fresh berries, sliced plums, or cherries.

Instructions:

1. Prepare: Heat oven to 350°F (175°C). Line a 9-inch round pan with parchment and grease.
2. Mix Dry: Whisk sugar, almond flour, baking powder, and salt in a bowl.
3. Whip Whites: Beat egg whites until soft peaks form; set aside.
4. Make Batter: In another bowl, beat butter until fluffy. Gradually beat in pieces of almond paste until smooth. Add the dry mix, then egg yolks and vanilla. Gently fold in egg whites in three additions.
5. Bake: Transfer batter to pan, smooth top. Bake 25-30 min until lightly browned. Cool 5 min in pan, then remove to a rack to cool completely.
6. Make Sauce: Puree raspberries, sugar, and lemon juice. Strain to remove seeds. Chill.

📜 Recipe: Modern Almond Flour Method

This alternative method yields a cake with a melt-in-your-mouth crumb and is perfect for showcasing almond flour’s natural qualities.

Ingredients:

· Cake: 300g (about 2 ¾ cups) almond flour, 16g (2 tbsp) cornstarch, ¾ tsp fine sea salt, 250g (1 ¼ cups) granulated sugar, 6 large eggs (warm room temp), 168g (12 tbsp) unsalted butter, 2 tbsp Grand Marnier or Amaretto (or 1 tbsp vanilla extract), ¼ tsp almond extract.
· For Topping (Optional): 2-3 tbsp slivered almonds, 2 tbsp powdered sugar.

Instructions:

1. Prepare & Mix Dry: Heat oven to 350°F (175°C). Grease and line a 9-inch pan. Sift almond flour, cornstarch, and salt together.
2. Whip Eggs & Sugar: Using a stand mixer, whip eggs on medium until frothy. Add sugar and whip on high for 7-10 minutes until very pale, thick, and ribbon-like.
3. Incorporate Dry & Wet: Gently fold almond flour mixture into the eggs. Prepare the butter so it’s warm, pourable, and creamy (not separated). With the mixer on low, pour in the butter, liqueur, and almond extract. Mix just until combined.
4. Bake: Pour batter into the pan, top with slivered almonds if using. Bake 40-45 minutes until golden and a tester comes out clean. Cool in pan.
5. Chill & Serve: Refrigerate for 2-3 hours or overnight for optimal texture. Dust with powdered sugar before serving.

🌰 What Makes This Cake Special?

· Texture & Flavor: The cake is moist and dense with a rich almond flavor. The optional raspberry sauce adds a perfect tangy-sweet contrast.
· Nutritional Profile: Almond flour/meal is naturally gluten-free, low in carbs, and high in plant-based protein, healthy fats, vitamin E, and fiber. This makes the cake more satiating than traditional cakes.
· Storage: The cake keeps well. Store covered at room temperature for up to 2 days, or refrigerate for 4-5 days where it can become even more moist. It can also be frozen for up to 2 months.

🍽️ Serving & Variations

· Serving: Serve at room temperature with the raspberry sauce and fresh berries. It also pairs beautifully with whipped cream, mascarpone, or a dollop of yogurt.
· Recipe Adaptations:
· Berry Mix: Try blueberries, blackberries, or strawberries.
· Flavor Twists: Add citrus zest (lemon or orange) to the batter.
· Dietary Needs: For a dairy-free version, use a neutral oil instead of butter and ensure other ingredients comply.
· Expert Tips:
· Room Temperature Eggs: Crucial for proper emulsification and volume.
· Prevent Sinking Berries: If adding berries to the batter, toss them in a bit of almond or coconut flour first.
· Don’t Overmix: Fold whipped egg whites or flour gently to keep the batter airy.

💡 Key Baking Insights

For best results, pay close attention to two technical details often mentioned by recipe developers:

· Ingredient Temperature is Key: For the modern method, eggs should be at a warm room temperature (70-75°F). If your kitchen is cool, submerge them in warm water for 20-30 minutes. Butter should be soft and pourable but not hot or separated.
· Whipping Technique Matters: When whipping whole eggs with sugar, continue until the mixture is very pale, thick, and falls from the whisk in a ribbon that holds its shape for a moment before dissolving back into the bowl. This incorporates essential air.

This cake is a true crowd-pleaser, fitting for celebrations or a simple treat. For a richer, denser cake, go with the almond paste method. For a lighter, velvety texture, try the almond flour method.

If you’d like tips on making your own almond flour/meal or ideas for other gluten-free desserts, feel free to ask