A deliciously moist almond cake that is perfect without gluten. This recipe’s almond sweetness is beautifully complimented by a slight tang of raspberry.
You will need
- 20cm deep springform tin
- Food processor
- Stand or handheld mixer
- 140g ground almonds
- 140g butter
- 140g golden caster sugar
- 140g gluten free self-raising flour
- Pinch of xanthan gum (optional)
- 2 eggs
- 1 tsp vanilla extract
- 250g raspberries
- Powdered icing sugar to dust
Preheat the oven to 180°C (160°C Fan)
Grease and line the tin, then set aside.
In a food processor grind the almonds until almost as fine as flour. If you don’t have a food processor you can buy almond flour but this can be harder to find in store.
Using a mixer beat the butter until light and fluffy, before beating in the sugar. Scrape down the sides and beat on high speed for a few minutes.
Mix in the flour, ground almonds and xanthan gum if using, beating slowly until incorporated. Then add the wet ingredients.
Once well combined spread half the batter over the base of the tin then sprinkle the raspberries, before covering with the remaining batter. Smooth the top of the cake using a spatula or palette knife.
Bake for 50 minutes until the centre feels springy to the touch. Allow to cool before removing from the tin and sprinkling with icing sugar.