Instructions
For the Flourless Almond Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan. For best results and easy removal, line the bottom with parchment paper as shown in some baking images.
In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until well combined. Ensure there are no lumps in the almond flour.
In a separate medium bowl, whisk the eggs until light and frothy. This adds air and helps with the cake’s texture.
Gradually add the melted and cooled butter, vanilla extract, and optional almond extract and lemon zest to the egg mixture, whisking until fully incorporated.
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture until just combined. Be careful not to overmix, as this can lead to a tougher cake. The batter should be thick but pourable, similar to a thick pancake batter.
Pour the cake batter evenly into the prepared springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
Bake for 30-35 minutes, or until the cake is golden brown around the edges and a wooden skewer or toothpick inserted into the center comes out clean. The top should spring back lightly when touched.
Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the cake to set and prevents it from crumbling.
Carefully run a knife around the edge of the pan before releasing the springform. Transfer the cake to the wire rack to cool completely before slicing and serving.
For the Raspberry Sauce:
In a small saucepan, combine the raspberries, granulated sugar, and water.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves and the raspberries soften, about 5-7 minutes. If using frozen raspberries, they will release more liquid, so you might need to simmer a little longer to achieve the desired consistency.
Remove the saucepan from the heat. For a smooth sauce, press the mixture through a fine-mesh sieve using the back of a spoon to remove the seeds. If you prefer a rustic sauce with seeds, you can skip this step.
Stir in the fresh lemon juice.
Allow the raspberry sauce to cool slightly before serving. It will thicken as it cools.
To serve, dust the cooled Flourless Almond Cake generously with powdered sugar and drizzle with the warm or room-temperature raspberry sauce.
Cooking Tips and Variations
For the most tender and moist cake, ensure your eggs and butter are at room temperature. This allows them to emulsify better with the other ingredients, creating a smoother batter. Don’t overmix the batter once the wet and dry ingredients are combined; mix only until no streaks of flour remain to prevent the cake from becoming tough. To check for doneness, the toothpick test is key: insert a wooden skewer into the center, and if it comes out clean, your cake is perfectly baked. If it comes out with wet batter, bake for a few more minutes.
If you don’t have a springform pan, you can use a regular 9-inch round cake pan lined with parchment paper that extends over the sides, creating “handles” to lift the cake out once cooled. Always let the cake cool completely before slicing to ensure it holds its shape and doesn’t crumble. Letting it cool in the pan for the initial 10-15 minutes helps it set.
For variations, consider adding a tablespoon of orange zest to the cake batter instead of lemon zest for a different citrus note. A touch of cardamom or a pinch of nutmeg can also add warmth and complexity to the almond flavor. You can also experiment with other berries for the sauce; blueberries, strawberries, or a mix of berries would be equally delicious. For an extra rich sauce, you can add a tablespoon of crème de cassis or raspberry liqueur at the end. For a dairy-free version, substitute the butter with a neutral-flavored oil like grapeseed or melted coconut oil.
Storage and Reheating
This Flourless Almond Cake stores beautifully. Once completely cooled, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days. If you want to extend its freshness, store it in the refrigerator for up to 5 days. The texture might become slightly firmer when chilled, but it will still be delicious.
The raspberry sauce can be stored separately in an airtight container in the refrigerator for up to 1 week. If the sauce thickens too much in the fridge, you can gently warm it on the stovetop over low heat, adding a tiny splash of water if needed, until it reaches your desired consistency. You can also microwave it in short 15-second intervals, stirring between each, until warm.
To reheat the cake, you can bring slices to room temperature before serving, or gently warm individual slices in the microwave for 10-20 seconds for a slightly warm, cozy treat. Avoid overheating, as this can dry out the cake. This cake also freezes well. Wrap individual slices or the whole cake (without the sauce) tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This Flourless Almond Cake is an excellent make-ahead dessert. You can bake the cake up to 2-3 days in advance and store it at room temperature, or refrigerate it for up to 5 days. The raspberry sauce can also be made several days ahead and stored in the refrigerator. Assemble and dust with powdered sugar just before serving for the freshest look.
Is almond flour different from almond meal?
Yes, there’s a subtle but important difference. Almond flour is typically made from blanched (skinless) almonds that are very finely ground, giving it a light color and fine, powdery texture. Almond meal, on the other hand, is usually made from unblanched (skin-on) almonds and has a coarser texture, more akin to cornmeal, with flecks of brown skin. For this recipe, finely ground blanched almond flour is recommended to achieve the desired delicate and smooth cake texture.
Can I use frozen raspberries for the sauce?
Yes, frozen raspberries work perfectly for the sauce! There’s no need to thaw them before cooking. Simply combine them with the sugar and water in the saucepan and proceed with the recipe instructions. Keep in mind that frozen raspberries might release more liquid as they cook, so you might need to simmer the sauce a little longer to achieve your desired thickness.
What can I serve with this cake besides raspberry sauce?
While the raspberry sauce is a perfect complement, this versatile cake can be enjoyed with many accompaniments. A simple dusting of powdered sugar is always elegant. You could also serve it with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, a spoonful of Greek yogurt for a lighter option, or fresh berries like blueberries or sliced strawberries. A drizzle of chocolate ganache would also be a decadent addition.
