Simple Way to Gluten Free Raspberry Cake

Fabienne's Gluten-Free Raspberry Almond Cake

Adapted from rowie dillon's ingulge cookbook.

Recipe Summary 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!

Ingredients | Gluten Free Raspberry Cake

1 teaspoon butter

½ cup white sugar

10 fresh raspberries

1 (15 ounce) can dark red kidney beans

1 cup almond meal

3 eggs

½ cup unsalted butter, melted

½ teaspoon raspberry extract

¼ teaspoon almond extract

¾ cup white sugar

4 teaspoons baking powder

½ teaspoon salt

Directions

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.

Info | Gluten Free Raspberry Cake

prep: 20 mins cook: 40 mins additional: 10 mins total: 1 hr 10 mins Servings: 8 Yield: 1 9-inch cake

TAG : Fabienne's Gluten-Free Raspberry Almond Cake

Desserts, Nut Dessert Recipes, Almond Dessert Recipes,