Ingredients:
For the Almond Cake:
- 1 1/2 cups almond flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract (optional)
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder (make sure it’s gluten-free if necessary)
For the Raspberry Sauce:
- 2 cups fresh raspberries (or frozen, thawed)
- 2 tablespoons sugar (adjust to your taste)
- 1 tablespoon lemon juice (optional for tanginess)
- 1/2 teaspoon vanilla extract
Instructions:
For the Almond Cake:
- Preheat the oven to 350°F (175°C). Grease a round 9-inch cake pan and line the bottom with parchment paper for easy removal.
- Prepare the dry ingredients: In a bowl, whisk together the almond flour, powdered sugar, salt, and baking powder.
- Whisk the wet ingredients: In another bowl, beat the eggs with the melted butter, vanilla extract, and almond extract (if using). Whisk until smooth.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for about 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the Raspberry Sauce:
- Cook the sauce: In a small saucepan, add the raspberries, sugar, and lemon juice (if using). Heat over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 5-7 minutes).
- Strain (optional): For a smoother sauce, strain out the seeds by pressing the mixture through a fine-mesh sieve.
- Finish the sauce: Stir in the vanilla extract and let it cool to room temperature.
To Serve:
- Once the cake has cooled, dust it with powdered sugar for a simple presentation.
- Serve each slice with a generous spoonful of raspberry sauce over the top.