Almond Raspberry Cake
 
Prep time
Cook time
Total time
 
This light fruity moist cake is my new favorite Summer Dessert. First published in Gluten-Free and More's Summer Issue, it's perfect as written. Travels well for a Summer Dinner Party. A great gift too. I used my flour blend and a couple other tweaks including fresh blueberries.
Author:
Recipe type: Dessert
Cuisine: Dessert
Ingredients
  • 2 cups Almond Flour (192gm)
  • ½ cup (60 gm) Gluten-Free Prairie All Purpose Flour Blend
  • 1 teaspoon (4gm) baking powder
  • ¼ teaspoon (1.5gm) salt
  • 3 eggs (room temp)
  • ⅓ cup melted and cooled butter
  • ½ (150) ml pure maple syrup (or honey)
  • 1 teaspoon (5ml) pure vanilla extract
  • Zest of 1 lemon
  • ½ cup (200gm) fresh or frozen raspberries. (do not thaw if frozen)
  • ½ cup (200gm) fresh or frozen blueberry (do not thaw if frozen)
  • ½ cup (26 gm) sliced raw almonds
  • Powdered sugar for dusting
Instructions
  1. Preheat oven to 350 degrees (175 C )
  2. Line bottom of a 9-in round cake pan with parchment paper. Lightly grease pan
  3. In a large bowl, whisk together almond flour, GFP All Purpose Flour Blend, baking powder and salt
  4. In another bowl, whisk eggs, maple syrup, melted butter, vanilla, and lemon zest until smooth.
  5. Combine wet and dry ingredients. Mix until just combined. Do not overmix. Gently fold in ¾ cup each, raspberries and blueberries and ¼ cup almonds.
  6. Pour batter into the pan and scatter atop with remaining fruit and almonds
  7. Bake 30min or until the top is golden and toothpick comes out clean
Recipe by Gluten-Free Prairie at https://glutenfreeprairie.com/my-new-favorite-summer-dessert-almond-raspberry-blueberry-cake/