Name: Fabienne's Gluten-Free Raspberry Almond Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter - 1 teaspoon; White sugar - ½ cup; Fresh raspberries - 10; Dark red kidney beans - 1 (15 ounce) can; Almond meal - 1 cup; Eggs - 3; Unsalted butter, melted - ½ cup; Raspberry extract - ½ teaspoon; Almond extract - ¼ teaspoon; White sugar - ¾ cup; Baking powder - 4 teaspoons; Salt - ½ teaspoon

Fabienne's Gluten-Free Raspberry Almond Cake

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Fabienne's Gluten-Free Raspberry Almond Cake

1. Butter - 1 teaspoon

2. White sugar - ½ cup

3. Fresh raspberries - 10

4. Dark red kidney beans - 1 (15 ounce) can

5. Almond meal - 1 cup

6. Eggs - 3

7. Unsalted butter, melted - ½ cup

8. Raspberry extract - ½ teaspoon

9. Almond extract - ¼ teaspoon

10. White sugar - ¾ cup

11. Baking powder - 4 teaspoons

12. Salt - ½ teaspoon

How to cook deliciously - Fabienne's Gluten-Free Raspberry Almond Cake

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.