Directions:
- Preheat the oven to 350°F Line the base of a 9-inch spring-form tin with baking paper and grease the sides.
- Process the almonds in a food processor until you have a fine meal. Remove to a mixing bowl.
- Process yolks and sugar in the food processor until pale and well-mixed.
- Whisk egg whites with a whisk or stand mixer until they form soft peaks (and look like glossy marshmallows).
- Gently add yolk mixture and almonds to the whites. Stir gently in a folding motion just until everything is combined.
- Transfer to prepared cake tin. Bake approximately 45-50 minutes, until the cake is deep brown and starting to shrink away from the sides of the tin.
- Make sauce: Mash together raspberries and sugar. Taste and add more sugar as necessary.
- Serve cake drizzled with sauce and topped with cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.15 Kcal (1788 kJ) | ||
| Calories from fat | 181.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.2g | 31% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 54.09mg | 2% | |
| Potassium | 300.94mg | 6% | |
| Total Carbs | 55.51g | 19% | |
| Sugars | 48.37g | 193% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 11.38g | 23% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 2mg | 11% | |
| Calcium | 100mg | 10% | |
| Amount Per 100 g | |||
| Calories | 299.01 Kcal (1252 kJ) | ||
| Calories from fat | 127.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.14g | 31% | |
|---|---|---|---|
| Cholesterol | 85.93mg | 41% | |
| Sodium | 37.86mg | 2% | |
| Potassium | 210.66mg | 6% | |
| Total Carbs | 38.85g | 19% | |
| Sugars | 33.86g | 193% | |
| Dietary Fiber | 3.32g | 19% | |
| Protein | 7.96g | 23% | |
| Vitamin C | 4.6mg | 11% | |
| Iron | 1.4mg | 11% | |
| Calcium | 70mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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