Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Fabienne's Gluten-Free Raspberry Almond Cake

4

0 min

Fabienne's Gluten-Free Raspberry Almond Cake

Fabienne's Gluten-Free Raspberry Almond Cake Photo 1

Time

0 min

Serving

8 persons

Calories

382

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!

Ingredients

  • butter: 1 tsp
  • white sugar: 0.5 cup
  • raspberries: 10 piece (fresh)
  • dark red kidney beans: 1 can (15 ounce can)
  • almond meal: 1 cup
  • eggs: 3 piece
  • unsalted butter: 0.5 cup (melted)
  • raspberry extract: 0.5 tsp
  • almond extract: 0.25 tsp
  • white sugar: 0.75 cup
  • baking powder: 4 tsp
  • salt: 0.5 tsp

Metric Conversion

Stages of cooking

Fabienne's Gluten-Free Raspberry Almond Cake Photo 21
Fabienne's Gluten-Free Raspberry Almond Cake Photo 32
Fabienne's Gluten-Free Raspberry Almond Cake Photo 43
Fabienne's Gluten-Free Raspberry Almond Cake Photo 54
Fabienne's Gluten-Free Raspberry Almond Cake Photo 65
  1. 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.
    Fabienne's Gluten-Free Raspberry Almond Cake Photo 2
  2. 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.
    Fabienne's Gluten-Free Raspberry Almond Cake Photo 3
  3. 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.
    Fabienne's Gluten-Free Raspberry Almond Cake Photo 4
  4. 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.
    Fabienne's Gluten-Free Raspberry Almond Cake Photo 5
  5. 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.
    Fabienne's Gluten-Free Raspberry Almond Cake Photo 6

How did you like this article?

You may also like