Raspberry Almond Cake

Raspberry And Almond Cake

A delightful cake made with ground almonds which makes it gluten free as well as being low sugar. Ideal for people with gluten intolerance and for those trying to lower their carbohydrate intake. But most of all it is really delicious! It could be made with other berries too.

Baking With Almond Flour

During the current Coronavirus lockdown, I like many people have been clearing out my cupboards. I discovered some almond flour that had been unused. Since wheat flour has been in short supply it seemed sensible to see how I could use this for a cake. The result is this Raspberry and Almond cake. It has less sugar than many recipes but the almond flour is naturally sweet and the raspberries offer plenty of flavour too.

This Raspberry and Almond Cake is low sugar and made with healthy almond flour. Delicious and low sugar

Ground Almonds

Almond flour is simply ground almonds. It is more expensive than wheat flour but it does have some healthy properties. It is low in carbohydrates and high in fibre and healthy fats. It has a different flavour and texture from wheat flour too.

The cake is given a lightness in this recipe by folding in whisked egg whites.

Raspberries

This cake is made with frozen raspberries but you can use fresh raspberries – or other berries such as blue berries and strawberries. The fruit is placed in the middle of the cake so it is concentrated there. If it were stirred into the cake it would spread through the whole cake and might affect the texture. So it acts like a filling in the middle

Whisking Egg Whites

Just a word on separating eggs and whisking eggs. When you separate the eggs, try not to get any egg yolk in the white or it might affect the way the egg whites whisk up. An ideal way is to use an egg separator

Make sure the bowl you put the egg whites in is squeaky clean and free from any grease. Then whisk – ideally with an electric hand whisk. Keep going until the white is stiff and forms peaks. Then gently fold into the mix using a metal spoon

Baking the Cake

This is a slow bake cake at a medium oven – 140 degrees C. The cake is best cooked in a springform tin for ease of taking it out. Grease it well before putting the cake mix in. It is still quite soft when it comes out of the oven so don’t be tempted to try to take it from the tin until it is completely cool.