Almond and Raspberry Cake

This almond and raspberry cake is super simple to make and is the perfect cake for brunch or afternoon tea. With a light and airy, gluten free cake with a topping of fresh raspberries and crunchy almonds, it’s finished off with a sweet amaretto glaze. It’s seriously delicious!

Course Morning Tea

Cuisine Australian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 268kcal

Author Sally

Equipment

Ingredients

For the cake:

4 eggs
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ cups almond meal
1 teaspoon baking powder
¼ teaspoon salt

For the topping:

1 cup raspberries
⅓ cup flaked almonds
½ tablespoon demerara sugar

For the glaze:

¼ cup icing sugar
1 tablespoon dairy free butter melted
½ tablespoon amaretto liqueur

Instructions

Preheat oven to 180°C, and line a round 9 inch / 23 cm springform pan with baking paper and cooking oil spray to ensure an easy release from the pan.
Separate the eggs into two mixing bowls, egg whites in one, egg yolks in the other.
Using a handheld electric mixer, whip the egg whites until stiff peaks start to form and set aside.
In the bowl with the yolks, add the white sugar, vanilla extract and almond extract and beat using the electric mixer until combined and the yolks become pale in colour. Sift in the almond meal, baking powder and salt and continue to mix until just combined.
Using a rubber spatula, add the egg whites to the batter and fold through gently, pulling the bottom of the batter up to the top, until a smooth and light batter forms.
Pour the batter into the prepared cake tin and dot the fresh raspberries evenly over the top. Sprinkle over the flaked almonds followed by the demerara sugar and place the cake in the oven for 30 minutes or until the cake is slightly springy to touch and cooked through in the centre. Once cooked, remove from the oven and allow to cool on a wire rack.
While the cake is cooling, make the glaze by whisking together the melted dairy free butter with the icing sugar in a small bowl. Once combined, add in the amaretto and mix well to combine.
Release the cake from the tin and drizzle over the amaretto glaze before slicing and serving.

Nutrition