Ingredients:
Cake
- 200 g (2 cups) almond flour (finely ground blanched almonds)
- 4 large eggs, room temperature
- 150 g (¾ cup) granulated sugar
- 100 g (½ cup) unsalted butter, melted and cooled
(or olive oil for a lighter version) - 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but highly recommended)
- ½ teaspoon salt
- 1 teaspoon baking powder (optional; cake is traditionally denser without it)
Topping
- Powdered sugar, for dusting
- Slivered almonds (optional)
Instructions:
Prepare the Pan
- Preheat oven to 170°C / 340°F.
- Line a 20–22 cm (8–9 inch) springform pan with parchment paper and lightly grease the sides.
Whisk Eggs and Sugar
- In a large bowl, beat eggs and sugar until pale, thick, and slightly fluffy (about 2–3 minutes).
Add Wet Ingredients
- Mix in melted butter, vanilla extract, and lemon zest until fully combined.
Fold in Dry Ingredients
- Gently fold in almond flour, salt, and baking powder (if using) until just combined. Do not overmix.
Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out mostly clean.
Cool
- Let cake cool completely in the pan before removing. This step is essential for proper texture.
Finish
- Dust generously with powdered sugar and garnish with slivered almonds if desired.
Raspberry Sauce
Ingredients:
- 250 g (2 cups) raspberries, fresh or frozen
- 60 g (¼ cup) sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker sauce)
Instructions:
- Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook for 5–7 minutes, stirring occasionally, until berries break down and release their juices.
- For a thicker sauce, stir in the cornstarch mixture and simmer for 1–2 minutes until slightly thickened.
- Remove from heat and strain if a smooth sauce is desired.
- Let cool slightly before serving.
Serving Tips
- Serve cake slices with warm or chilled raspberry sauce.
- Add whipped cream or vanilla yogurt for an extra touch.
- Cake keeps well covered at room temperature for 2 days or refrigerated up to 5 days.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Yield
8–10 servings