Flourless almond cake with raspberry sauce

Recipe for a flourless almond cake with raspberry sauce:

Flourless Almond Cake:

Ingredients:

For the Cake:

• 2 cups almond flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Zest of one lemon (optional)

For the Raspberry Sauce:

• 2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon lemon juice

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
2. In a large bowl, combine almond flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and lemon zest.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Raspberry Sauce:

1. In a saucepan, combine raspberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
3. Once the sauce reaches your desired consistency, remove it from heat and let it cool.

Assembly:

1. Once the cake is completely cooled, transfer it to a serving plate.
2. Drizzle the raspberry sauce over the top of the cake or serve it on the side.
3. Optionally, garnish with fresh raspberries and a dusting of powdered sugar.

Enjoy your delicious flourless almond cake with raspberry sauce!