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
Ingredients
- 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
Step 1
Preheat the oven to 180°C (160°C Fan)
Grease and line the tin, then set aside.
Step 2
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.
Step 3
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.
Step 4
Mix in the flour, ground almonds and xanthan gum if using, beating slowly until incorporated. Then add the wet ingredients.
Step 5
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.
Step 6
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.
The Bakery At Home 