Gluten-Free Raspberry Almond Cake

Gluten-Free Raspberry Almond Cake

Topped with made-from-scratch vanilla whipped cream, you will love this cake! Fresh raspberries pair perfectly with the almonds which give a beautiful crunchy texture on top.

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Time

60 minutes

Difficulty

easy

Yields

1 servings

Ingredients

Gluten-Free Raspberry Almond Cake:

  • Soft butter and oat flour for the pan
  • 4 ½ ounces (125 g) fresh, moist almond paste, crumbled (about 1 cup)
  • 8 tablespoons (115 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar (preferably organic)
  • 3 large eggs, at room temperature
  • ¾ teaspoon Rodelle Organics Pure Vanilla Extract
  • ¾ teaspoon Rodelle Organics Pure Almond Extract
  • ¾ cup (75 g) gluten-free oat flour
  • ¾ cup (80 g) blanched almond flour
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup (125 g) fresh raspberries
  • Handful sliced almonds
  • 1 ½ teaspoons coarse sugar, for sprinkling

Vanilla Bean Whipped Cream:

Yields: (1) 9-10-inch cake

Directions

Gluten-Free Raspberry Almond Cake:

  • Position a rack in the lower third of the oven and preheat to 325ºF. Butter a solid 10-inch round tart pan with 1.25-inch high sides or a 9-inch round cake or spring form pan (if using a cake pan, line the bottom with a round of parchment cut to fit). Dust the pan with flour and tap out the excess, and place on a baking sheet to catch any drips.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste and butter until combined, scraping down the bowl and beater as needed.
  • Add the sugar, and beat on medium until light and fluffy, 3 minutes.
  • Add the eggs one at a time, beating until combined after each addition, then add the almond and vanilla extracts. It’s fine if the mixture looks broken at this point.
  • Sift the oat flour, almond flour, baking powder and salt into a medium bowl, and add to the cake batter, beating until well-combined. Increase the mixer to medium and beat until fluffy, 10 seconds.
  • Scrape down the bowl and beater, give the batter a final fold with a spatula to make sure it is homogeneous, then spread into the pan.
  • Place the raspberries evenly on top of the cake, decorate the edges with the almonds, and sprinkle with the coarse sugar.
  • Bake the cake until the top is golden and a tester inserted near the center comes out with a few moist crumbs, 40-50 minutes. Let the cake cool completely, about 1 hour.
  • When ready to serve, combine the cream, sugar, and vanilla paste in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form. Chill until needed.
  • To serve, dust the cake lightly with powdered sugar, cut into wedges, and serve with vanilla bean whipped cream.

*Note: the cake keeps well for up to 1 day at room temperature or up to several days refrigerated airtight.

Watch our video here!

Inspired By Rodelle

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