Flourless Almond Cake with Raspberry Sauce

Flourless Almond Cake with Raspberry Sauce is a delightful and elegant dessert, perfect for those who prefer gluten-free options without compromising on taste. This cake, rich in nutty flavors and aromatic undertones, is made primarily from ground almonds, creating a moist, dense, and deeply satisfying texture. Unlike traditional cakes, it doesn’t rely on flour, making its crumb uniquely tender and almost melt-in-your-mouth.

The process of making this cake involves carefully blending the ground almonds with sugar to form the base. The almonds not only impart their distinctive flavor but also contribute to the cake’s structure. Eggs are separated, and the yolks are typically mixed with the almond-sugar combination, along with flavorings like vanilla extract or citrus zest, which add a bright, aromatic touch. The egg whites are beaten separately until they reach stiff peaks, then gently folded into the almond mixture. This step is crucial as it introduces air, ensuring the cake is light despite its richness.

Baking the cake requires a delicate touch, usually in a springform pan to ensure easy removal. The cake bakes until it’s beautifully golden and a tester comes out clean, yet the center remains wonderfully moist.

The raspberry sauce, a vibrant and tangy accompaniment, is made by simmering fresh or frozen raspberries with sugar and a bit of lemon juice. The mixture is then strained to remove the seeds, resulting in a smooth, lusciously glossy sauce that drizzles beautifully over the cake. The acidity and fruitiness of the sauce perfectly complement the nutty, sweet notes of the cake.

Serving this cake is a visual and gastronomic delight. It’s often garnished with a dusting of powdered sugar, a few fresh raspberries, and perhaps a sprig of mint for color contrast. The combination of the rich, dense almond cake with the bright, sweet-tart raspberry sauce creates a symphony of flavors and textures, making it an ideal dessert for special occasions or a sophisticated finish to a gourmet meal. The cake is versatile enough to be served at room temperature or slightly chilled, depending on preference, making it a convenient option for entertaining.


°2/3 cup sugar

°1/2 cup almond flour

°1/2 teaspoon baking powder

°1/4 tsp salt

°2 large eggs

°1 stick of butter

°8 ounces marzipan

°1/2 teaspoon vanilla extract

°fresh berries

°1 package (12 ounces) unsweetened frozen berries

°1/4 cup sugar

°2 tablespoons fresh lemon juice


Step 1

Preheat oven to 350 degrees F . Butter a 9 inch round pan with butter and line the bottom with parchment paper. In a medium bowl, combine sugar, almond flour, baking powder and salt.

2nd step

In a large bowl, beat the egg whites until they form soft peaks, using an electric mixer on high speed. Reserve the beaten eggs. In the same bowl, beat the butter until fluffy. Gradually adding marzipan, beating well after every addition until the mixture is smooth.

Step 3

To make the raspberry sauce, combine the raspberries, sugar and lemon juice in a blender or food processor and puree. Strain the mixture through a fine mesh sieve, discarding the solids, then cover and cool the sauce.

Step 4

Set mixer speed to medium and gradually incorporate the sugar mixture. Add egg yolks and beat until smooth. Mix with the vanilla extract. Gently fold the egg whites in thirds to make sure no white streaks appear. Transfering batter to the prepared pan also smooth the top. Bake for 25 to 30 minutes or until the top of the cake turns light brown.

Fifth step

Let the cake cool in the pan for 5 minutes. Run a knife along the edges of the cake, remove the cake from the pan and peel off the parchment paper. Let the cake cool completely on a wire rack. When ready to serve, garnish the cake with raspberry sauce and fresh berries, or optional slices of peaches or cherries. The cake can be stored in an airtight container at room temperature for up to 2 days.

Enjoy !

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2 thoughts on “Flourless Almond Cake with Raspberry Sauce”

  1. What bugs me about the directions and the photos don’t match. Directions say a round pan – photo used a rectangular pan. Photo shows a lumpy mixture – mixture will not be lumpy!

  2. The photo looks like there is something square -ish in the batter. What is that?
    Initially I thought you put in large marshmallows.


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