Toasted Almond Raspberry Cake
I admit it we can go weeks without baking anything. Yep it’s true.
It’s not that I don’t like baking.
I just forget, not much of a sweet tooth really, I crave salty crispy foods.
A bag of thick cut plain potato chips and I am a happy girl.
So the responsibility falls to my kids to come up with some ideas.
They love to bake. What kid doesn’t?
This time my Daughter did the research. Pulling out all 36,941 cookbooks in the kitchen (or so it seemed).
Ultimately the decision was made based on the fact that we had all the ingredients listed.
There were 8 egg whites involved, she loves to point out that baked goods can be low calorie.
And no frosting involved, for some reason she does not like frosting on baked goods.
Since she was in charge, we gave in to that one.
Now if we could get her to show this much enthusiasm in cleaning her room………….
Ingredients
- 1 cup whole almonds (about 5 ounces)
- 1 1/2 cups sugar
- 1 cup all-purpose flour or GF equivalent
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons Cognac or Brandy
- 2 teaspoons vanilla extract
- 8 large egg whites
- 1/2 pint raspberries, plus more for garnish
Instructions
Spread the almonds on a rimmed baking sheet and toast for about 7 minutes,
or until fragrant. Let cool completely.
Transfer to a food processor, add 3/4 cup of the sugar and pulse until finely ground.
Pour into a bowl and stir in the flour and salt.
In a small saucepan, cook the butter over moderate heat until lightly browned, 3-4 minutes.
Let cool slightly then stir in the Cognac and vanilla.
Using a standing electric mixer beat the egg whites until they form very soft peaks.
Gradually add the remaining 3/4 cup of sugar and continue beating until the whites hold soft peaks.
Fold the almond mixture and browned butter alternately into the egg whites in 3 batches.
Gently fold in the raspberries.
Pour into prepared pan.
Bake for about 50 minutes, or until the cake is golden and just beginning to pull away from the side of pan.
Serve with whipped cream and the remaining raspberries.
Or in our house dusted with confectioners sugar and garnished with berries.
https://pamelasglutenfreerecipes.com/gluten-free/time-to-start-baking/
