Fabienne's Gluten-Free Raspberry Almond Cake recipe

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Ingredients

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

Nutrition Info

381.8 calories
carbohydrate: 43.5 g
cholesterol: 101.6 mg
fat: 21.1 g
fiber: 5 g
protein: 8.3 g
saturatedFat: 8.7 g
servingSize: -
sodium: 538.6 mg
sugar: 32.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

1 9-inch cake

Recipe Note

Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!

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