Flourless Almond Cake with Raspberry Sauce
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Some desserts feel like they carry a secret celebration inside them—special enough for birthdays or holidays, yet comforting enough to brighten an ordinary Tuesday. This Flourless Almond Cake with Raspberry Sauce is one of those treasures.
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From the first bite, it’s clear this cake is different: the kitchen fills with the aroma of toasted almonds and vanilla, and when you slice into it, the center is soft and custard-like—dense, rich, and deeply satisfying.
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I still remember the first time I baked it for a family gathering. My grandmother, who adored anything almond, was visiting. I worried about trying a flourless cake for the first time, afraid it might be heavy or dry. But when it emerged from the oven with a golden crust and that sweet almond fragrance, I knew it was something special. Served with warm raspberry sauce, it felt like a holiday had arrived at our table.
This cake is the perfect balance of elegance and comfort. It looks like a dinner party centerpiece, yet it’s simple enough to make just for yourself. The raspberry sauce adds a bright, tart lift that cuts through the richness, creating a harmony that makes the dessert unforgettable.
Whether it’s for a birthday, a romantic evening, or simply because you deserve a treat, this Flourless Almond Cake with Raspberry Sauce is a recipe you’ll return to again and again. It’s timeless, versatile, and always met with delight.
🌸 Flourless Almond Cake with Raspberry Sauce
📝 Ingredients
| For the Cake | For the Raspberry Sauce |
|---|---|
| 2 cups (200g) almond meal/almond flour | 2 cups (250g) fresh or frozen raspberries |
| 1 cup (200g) granulated sugar | 1/4 cup (50g) granulated sugar |
| 4 large eggs, room temperature | 1 tbsp lemon juice |
| 1/2 cup (115g) unsalted butter, melted | 1–2 tbsp water (if needed) |
| 1 tsp baking powder | |
| 1 tsp vanilla extract | |
| 1/4 tsp salt | |
| Zest of 1 lemon (optional) |
🍰 Instructions
Prepare the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
Mix the Cake Batter
- Beat eggs and sugar until pale and slightly thick.
- Add melted butter, vanilla, and lemon zest; mix well.
- Fold in almond flour, baking powder, and salt until smooth.
Bake
- Pour batter into the pan.
- Bake 40–45 minutes, until golden and a toothpick comes out mostly clean (a few crumbs are fine).
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Make the Raspberry Sauce
- Combine raspberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat, stirring occasionally, until berries break down (8–10 minutes).
- Add water if needed for consistency.
- Optional: strain for a silky texture.
- Cool slightly before serving.
✨ Serve the cake with a generous drizzle of raspberry sauce.
It’s a dessert that feels like both a celebration and a comfort—one that never goes out of style.
