Ingredients
For the Almond Cake
- 1 ½ cups (150 g) finely ground almond flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ½ cup (115 g) unsalted butter, softened
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup (50 g) sliced or slivered almonds, optional
- Powdered sugar, for dusting
For the Raspberry Sauce
- 2 cups (250 g) fresh or frozen raspberries
- ⅓ cup (65 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter and line the bottom with parchment paper. Lightly grease the parchment as well.
Because this cake is flourless and relatively delicate, the parchment will make removing it from the pan much easier. If you have a springform pan, you can use one, but make sure the base is securely fitted.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, baking powder, salt, and cinnamon. Set the mixture aside.
Almond flour can sometimes become compacted during storage, so whisking it thoroughly helps distribute the baking powder and salt evenly throughout the cake. If your almond flour contains larger pieces, you can sift it before mixing.
3. Cream the Butter and Sugars
Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat with an electric mixer for about 2–3 minutes, or until the mixture becomes light and creamy.
Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
The almond extract is optional, but just a small amount gives the cake a wonderful marzipan-like aroma without overpowering the natural flavor of the almonds.
4. Add the Almond Flour
Gradually add the dry ingredients to the butter mixture. Mix on low speed just until everything is incorporated.
Do not overmix the batter. Once the almond flour has disappeared into the mixture, stop mixing. The batter will be fairly thick at this stage.
5. Whip the Egg Whites
In a clean, dry bowl, beat the egg whites until they form soft peaks. You can use an electric mixer for this, beginning at medium speed and gradually increasing the speed.
Once soft peaks form, continue beating until the whites reach medium-stiff peaks. Avoid overbeating them until they become dry or crumbly.
The whipped egg whites provide much of the cake’s lightness, so this step is important.
6. Fold Everything Together
Add about one-third of the whipped egg whites to the almond batter and gently fold them in to loosen the mixture.
Add the remaining egg whites in two additions, folding carefully with a spatula. Use a gentle lifting and turning motion rather than stirring vigorously.
If you’re using sliced almonds, fold most of them into the batter, reserving a small amount for sprinkling over the top.
7. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved almonds over the surface if desired.
Bake for approximately 30–38 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
The cake may rise slightly in the oven and then settle as it cools. This is completely normal for a flourless almond cake.
Place the cake on a wire rack and let it cool in the pan for about 15 minutes. Carefully run a knife around the edge before removing it from the pan. Allow the cake to cool completely before slicing.
8. Make the Raspberry Sauce
While the cake is cooling, prepare the sauce.
Place the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for approximately 5–7 minutes, stirring occasionally, until the berries break down and release their juices.
In a small bowl, mix the cornstarch with the cold water until completely smooth.
Pour the cornstarch mixture into the raspberry mixture while stirring continuously. Cook for another 1–2 minutes, until the sauce thickens slightly.
Remove from the heat and stir in the vanilla extract.
For a smooth sauce, press the mixture through a fine-mesh sieve to remove the raspberry seeds. If you prefer a more rustic sauce, simply leave it as it is.
Let the sauce cool for several minutes. It will thicken a little more as it cools.
9. Serve
Transfer the cooled cake to a serving plate. Dust the top lightly with powdered sugar.
Slice the cake into wedges and serve with a generous spoonful of raspberry sauce.
For an especially elegant presentation, place a little raspberry sauce on each dessert plate and set a slice of cake on top. Add a few fresh raspberries and a dusting of powdered sugar.
Tips for the Best Flourless Almond Cake
Use finely ground almond flour. Fine almond flour produces a more delicate crumb. Coarsely ground almond meal will work, but the finished cake will have a slightly more rustic texture.
Bring the ingredients to room temperature. Room-temperature butter and eggs combine more easily and help create a smoother batter.
Don’t skip whipping the egg whites. Since there is no wheat flour providing structure, the whipped whites help give this cake its light texture.
Fold gently. Deflating the egg whites too much can make the cake heavier than intended.
Don’t overbake. Almond cakes are naturally moist. The center should be set but still tender. A few moist crumbs on the toothpick are preferable to a completely dry toothpick.
Let it cool before cutting. The cake becomes more stable as it cools, making it easier to slice neatly.
Variations
For a chocolate almond cake, replace ¼ cup of the almond flour with ¼ cup unsweetened cocoa powder.
For a lemon almond cake, add the finely grated zest of one lemon to the butter and sugar mixture and replace the almond extract with an additional ½ teaspoon of vanilla.
You can also replace the raspberry sauce with strawberry, cherry, or blueberry sauce. A dollop of lightly sweetened whipped cream or Greek yogurt makes an excellent accompaniment.
Storage
Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture.
The raspberry sauce can be refrigerated separately for up to 5 days. Warm it gently before serving if you prefer a pourable sauce.
Final Thoughts
This flourless almond cake is a wonderful dessert when you want something that feels sophisticated without requiring complicated techniques. The ground almonds give it a rich, buttery flavor and naturally moist crumb, while the whipped egg whites keep it from becoming too dense. The raspberry sauce provides just the right amount of acidity and sweetness, creating a beautiful contrast with the nutty cake.
Serve it after dinner with coffee or tea, or dress it up with whipped cream, fresh berries, and powdered sugar for a special occasion. Because the cake contains no wheat flour, it is also an excellent option for guests following a gluten-free diet—as long as the other ingredients are certified gluten-free when necessary.
