Flourless Almond Cake with Raspberry Sauce
2/3 cup sugar
1/2 cup Mandelin Blanched Almond Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 stick butter, softened
8 ounces Mandelin Premium Almond Paste, cut into small pieces
1/2 teaspoon vanilla extract
Raspberry Sauce (recipe below)
Fresh berries, sliced plums, or cherries
1 (12-ounce) package frozen unsweetened raspberries, thawed
1/4 cup sugar
2 teaspoons fresh lemon juice
For the cake:
Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper, and coat paper and sides of pan with butter. Set aside.
Combine sugar, almond flour, baking powder and salt in a medium bowl. Stir to mix well and set aside.
Place egg whites in a large bowl and beat at high speed with an electric mixer until soft peaks form. Transfer to a medium bowl and set aside.
Place butter in the same large mixing bowl and beat at medium-high speed with an electric mixer until fluffy. Beat in the almond paste, a few pieces at a time, beating well after each addition, until mixture is smooth. Reduce speed to medium and gradually beat in the sugar mixture. Add the egg yolks and beat until a smooth batter forms. Beat in vanilla extract. Gently fold in the egg whites in three additions, stirring until no white streaks remain.
Spoon batter into prepared pan, smoothing the top. Bake 25 to 30 minutes or until top of cake is lightly browned. Cool cake in pan for 5 minutes. Run a knife around the edge of the cake, remove cake from pan, discarding parchment paper, and cool completely on a wire rack.
Serve cake with Raspberry Sauce and fresh berries, sliced plums, or cherries. The cake can be covered in an airtight container and stored at room temperature up to 2 days.
For the sauce:
Combine all ingredients in a food processor or blender; puree.
Press mixture fine wire mesh sieve, discarding solids.
Cover and chill. Makes 1 cup.
Almond Board of California