FABIENNE'S GLUTEN-FREE RASPBERRY ALMOND CAKE
Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!
Provided by Fabienne Riesen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
- Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
- Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
- Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 43.5 g, Cholesterol 101.6 mg, Fat 21.1 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 8.7 g, Sodium 538.6 mg, Sugar 32.1 g
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Stephone Felix
[email protected]I made this cake for my family and they all loved it! It was a perfect dessert for a special occasion.
Mustapha Olamilekan
[email protected]This cake was amazing! I will definitely be making it again.
Berry Lovefg
[email protected]I loved this cake! It was so moist and flavorful. I would definitely recommend it.
Rana shazaib Rana shazaib
[email protected]This cake was delicious! I would definitely make it again.
rana mohid
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Abosede Jimoh
[email protected]I'm not a fan of gluten-free desserts, but this cake was surprisingly good. It was moist and flavorful, and the raspberry filling was tart and sweet.
Bongiwe Dlamini
[email protected]This cake was disappointing. It was dry and bland. I would not recommend it.
Manuel Contreras
[email protected]This cake was easy to make and turned out beautifully. I would definitely make it again.
Basil Weber
[email protected]I made this cake for my family and they all loved it! It was a perfect dessert for a special occasion.
Selab Lawangeen
[email protected]This cake was delicious! The raspberry filling was tart and sweet, and the cake itself was moist and fluffy. I would definitely make it again.
WEPLANT YOUENJOY
[email protected]I loved this cake! It was so moist and flavorful. I would definitely recommend it.
Balaj sajid
[email protected]This cake was amazing! I will definitely be making it again.
Md. Sojib Ahmed
[email protected]The cake was easy to make and turned out great! I would definitely make it again.
MD ABDUL HAI
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the recipe.
SAM PETERS
[email protected]I'm not a big fan of almond, but I really enjoyed this cake. The raspberry filling was the perfect balance of tart and sweet, and the cake itself was moist and fluffy.
Creeker
[email protected]This cake was easy to make and turned out beautifully. I used fresh raspberries and the cake had a lovely pink hue. The almond flavor was subtle but present.
Erick Castaneda
[email protected]I made this cake for a gluten-free friend and it was a hit! She said it was the best gluten-free cake she had ever had. The cake was moist and flavorful, and the raspberry filling was tart and sweet.
Abira Pariyar1
[email protected]This raspberry almond cake was a delightful treat! The texture was moist and fluffy, and the flavors of raspberry and almond complemented each other perfectly. I would definitely recommend this recipe to others.