Almond Cake With Raspberry Sauce
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
- 9 ounces almonds
- 6 eggs
- 9 ounces sugar
- 11 ounces frozen raspberries, thawed
- 2 ounces sugar
Recipe
- 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.
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