Almond Cake With Raspberry Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Ingredients:
9 ounces almonds |
6 eggs |
9 ounces sugar |
11 ounces frozen raspberries, thawed |
2 ounces sugar |
Directions:
1. Preheat the oven to 350°F Line the base of a 9-inch spring-form tin with baking paper and grease the sides.
2. Process the almonds in a food processor until you have a fine meal. Remove to a mixing bowl.
3. Process yolks and sugar in the food processor until pale and well-mixed.
4. Whisk egg whites with a whisk or stand mixer until they form soft peaks (and look like glossy marshmallows).
5. Gently add yolk mixture and almonds to the whites. Stir gently in a folding motion just until everything is combined.
6. 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.
7. Make sauce: Mash together raspberries and sugar. Taste and add more sugar as necessary.
8. Serve cake drizzled with sauce and topped with cream, if desired.
|
|