Flourless Almond Cake with Raspberry Sauce

🍰 Flourless Almond Cake

Ingredients

• 1 cup almond flour (fine, blanched if possible)

• ½ cup sugar (or ⅓ cup honey)

• ½ cup unsalted butter, melted & cooled
  (or olive oil for a lighter version)

• 3 large eggs, room temp

• 1 tsp vanilla extract

• ½ tsp almond extract (optional but lovely)

• Zest of 1 lemon or orange (optional)

• ½ tsp baking powder

• ¼ tsp salt

Instructions

1. Preheat oven to 350°F (175°C).
   Grease and line an 8-inch round pan with parchment.

2. Mix wet ingredients
   Whisk eggs and sugar until slightly pale and thick.
   Add melted butter, vanilla, almond extract, and zest.

3. Fold in dry ingredients
   Gently fold in almond flour, baking powder, and salt.

4. Bake
   Pour batter into pan.
   Bake 30–35 minutes, until golden and a toothpick comes out clean.

5. Cool
   Let cool completely before removing from pan—this cake firms up as it rests.

🍓 Raspberry Sauce

Ingredients

• 2 cups fresh or frozen raspberries

• ¼ cup sugar (adjust to taste)

• 1 tsp lemon juice

• Optional: 1 tsp cornstarch + 1 tbsp water (for thicker sauce)

Instructions

1. Combine raspberries, sugar, and lemon juice in a saucepan.

2. Simmer over medium heat 8–10 minutes, stirring and gently crushing berries.

3. For thicker sauce, stir in cornstarch slurry and simmer 1 minute.

4. Strain if you want it seedless.

To Serve

• Slice cake and spoon warm raspberry sauce over top

• Add whipped cream or vanilla mascarpone

• Light dusting of powdered sugar = instant elegance

Pro Tips

• Almond flour keeps this cake moist for days.

• Flavor improves overnight—cover and chill for best texture.

• Works beautifully with orange zest + dark chocolate drizzle too 👀

If you want, I can:

• Make it dairy-free

• Turn it into mini cakes

• Or give you a fancy holiday plating idea