baking gluten-free recipe sweets The Tuesday Treat

The Tuesday Treat: Almond-Raspberry Cake

17 July 2012

For an explanation of The Tuesday Treat, see here.



Raspberry-Almond Cake
, adapted from Roost

There’s a lot of flourless recipe-testing coming up in my immediate future (more on that … at some point), and when I happened upon this pretty cake I immediately knew it was right up my alley. Plus, it was my coworker’s birthday – she who dearly loves sweets – so I couldn’t help but indulge.

I loved this cake – it’s not-too-sweet and is just slightly crumbly due to the texture of the almond flour (something I personally adore). I might play around with different fruits in its next incarnation (cherries, anyone? Or blueberries would be lovely.) as well as swapping in a bit of cornmeal to give it an even more rustic crunch. I made a honey-lemon glaze to drizzle over the top but it didn’t really need it; the cake is moist and bursting with summer flavor just as-is.

note: I made my own almond flour to use here; I think it took about 5 1/2 cups of blanched, slivered almonds to yield 6 cups of almond flour. The key is to whirl the nuts in a food processor until very fine (though watch they do not tip over into nut butter), stopping occasionally to test texture. You may then sift your flour to get an even more delicate crumb, but I, um, got tired of doing that half-way through and thought my cake still tasted wonderful.

Makes 1 9-inch bundt cake.

6 cups almond flour (I made my own)
1 teaspoon salt
1 teaspoon baking soda
6 eggs
3/4 cup vegetable oil
3/4 cup raw sugar (or honey)
1 teaspoon pure almond extract
1 teaspoon vanilla
1 pint fresh raspberries

Preheat oven to 350F. Grease a 9-inch bundt pan.

Combine dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients, stirring well until a smooth batter has formed.

Gently fold in raspberries and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle.

Remove from oven and let cool in the pan for 30 minutes. Flip cake onto a cake stand or plate.

  • Julie 18 July 2012 at 5:04 am

    Thank you so much for the lovely recipe. I can’t wait to try it. I might try it with blueberries, as we have been picking a lot out here in W. MA. It was such a treat to see this was a gluten-free recipe. As someone living with celiac (for 1 yr now), it is a joy to see your delicious baked goods that I can eat. Thank you.

  • helen 17 July 2012 at 3:01 pm

    Sounds like a winner for everyone! More, please!

  • sizzle 17 July 2012 at 8:40 am

    I cannot wait to make this!

  • sarah 17 July 2012 at 8:02 am

    This looks delicious! I have so many friends who are not able to eat gluten, I always like to have some good recipes on file for times they come over. I’ll have to try this one out. And we have so many raspberries this summer! Perfect.