This Flourless Almond Cake is proof that simple ingredients can create something truly elegant. With no flour at all, the cake gets its structure from finely ground almonds and eggs, resulting in a texture that’s tender, moist, and almost custardy in the center, with a lightly golden top. It’s the kind of cake that looks humble in the pan but transforms into something special once sliced and served.
Ingredients (Serves 8–10)
Flourless Almond Cake
- 2 cups (200 g) finely ground almond flour
- ¾ cup (150 g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (115 g) unsalted butter, melted and cooled
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder (gluten-free if needed)
- ¼ teaspoon salt
Raspberry Sauce
- 2 cups (250 g) fresh or frozen raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
Optional Garnish
- Powdered sugar, for dusting
- Fresh raspberries
- Whipped cream or plain yogurt
Step-by-Step Instructions
1. Prepare the Pan and Oven
Preheat your oven to 170°C (340°F). Grease a 22 cm (9-inch) square or round baking pan and line the bottom with parchment paper. This ensures easy removal and clean slices.
2. Whisk Eggs and Sugar
In a large bowl, whisk the eggs and sugar together for 2–3 minutes until pale and slightly thickened. This step incorporates air and helps keep the cake light despite its rich ingredients.
3. Add Flavor and Fat
Whisk in the melted butter, lemon zest, and vanilla extract until fully combined. The lemon zest enhances the almond flavor without overpowering it.
4. Fold in Almond Flour
In a separate bowl, combine almond flour, baking powder, and salt. Gently fold this mixture into the wet ingredients using a spatula. Mix just until combined—do not overmix.
The batter will be thick and smooth.
5. Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, until the top is lightly golden and the center is just set. A toothpick inserted into the middle should come out with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Raspberry Sauce Instructions
6. Cook the Sauce
In a small saucepan, combine raspberries, sugar, lemon juice, and water. Cook over medium heat for 8–10 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
7. Strain (Optional but Recommended)
For a smooth sauce, strain through a fine mesh sieve to remove seeds. Press gently with a spoon to extract all the juice. Let cool—the sauce will thicken as it rests.
Serving the Cake
Once the cake is fully cooled, dust lightly with powdered sugar. Slice into squares or wedges and spoon raspberry sauce generously over each serving. Add fresh raspberries or whipped cream if desired.
