How to Make It
1. Prepare the oven and pan
Preheat your oven to 175°C (350°F). Grease a round cake pan and line the bottom with parchment paper to ensure easy release.
2. Mix the batter
In a large bowl, whisk together the eggs and sugar until pale and slightly thickened. Add the melted butter, vanilla extract, almond extract (if using), and lemon zest. Stir until smooth.
In a separate bowl, combine the ground almonds, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until a uniform batter forms.
3. Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before removing. This helps it set and maintain its delicate structure.
4. Make the raspberry sauce
In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 8–10 minutes).
For a smoother sauce, strain it through a fine sieve to remove the seeds. Let it cool before serving.
5. Serve and enjoy
Slice the cake and drizzle generously with raspberry sauce. You can also dust the top with powdered sugar or add a dollop of whipped cream for extra indulgence.
Tips for Success
- Use finely ground almonds for a smoother texture.
- Don’t overbake—the cake should remain moist inside.
- Let the cake cool fully before slicing; it firms up as it rests.
- The raspberry sauce can be made ahead and stored in the fridge.
Why You’ll Love This Cake
What makes flourless almond cake so special is its balance. It’s rich but not heavy, sweet but not overwhelming. The raspberries cut through the nuttiness with a refreshing tang, making each bite feel complete.
It’s a dessert that doesn’t rely on complexity to impress—just good ingredients, treated with care. Whether served at a dinner gathering or enjoyed quietly with tea, it’s the kind of cake that feels both comforting and refined at the same time.
