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Fabienne's Gluten-Free Raspberry Almond Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Surprisingly moist gluten-free raspberry almond cake made with red kidney beans.
Ingredients:
  • 1 teaspoon butter
  • 10 fresh raspberries
  • 1 (15 ounce) can dark red kidney beans
  • 1 cup almond meal
  • 3 eggs
  • 0.5 cup unsalted butter, melted
  • 0.5 teaspoon raspberry extract
  • 0.25 teaspoon almond extract
  • 0.75 cup white sugar
  • 4 teaspoons baking powder
  • 0.5 teaspoon salt
Instructions:
  • Preheat your oven to a delightful 350 degrees F (175 degrees C), then lovingly butter a 9-inch springform pan with 1 teaspoon of butter and dust the bottom and sides with a magical touch of 1/2 cup of sugar.
  • Strain raspberries through a fine-mesh sieve into a bowl, pressing and scraping with a spoon to extract juice. Discard seeds and skins.
  • In a food processor, blend together raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract until smooth.
  • Transfer the kidney bean mixture into a large bowl, then combine with 3/4 cup of sugar, baking powder, and salt until well mixed. Pour the mixture into the prepared pan.
  • Bake until a knife inserted in the center comes out clean, about 40 minutes. Run a sharp knife around the edges, cool in the pan for 10-15 minutes, then transfer to a serving platter.

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