Gluten free raspberry cake
This gluten-free raspberry cake features a light and moist texture, made with a combination of white rice flour and ground almonds. The addition of raspberry jam offers a sweet, fruity flavor that perfectly complements the cake.
Cook time 45 min
Prep time 10 min
Ingredients:
5 egg whites1 tsp vinegar
2 cups powdered sugar
1/2 cup white rice flour
2 cups almonds
1/3 cup almonds
1 cup butter
1/2 cup raspberry jam
This gluten-free raspberry cake is a delightful and moist dessert that's perfect for those avoiding gluten. Made with a blend of white rice flour and ground almonds, it's packed with flavor and has a wonderful texture. The raspberry jam adds a fruity sweetness that complements the cake beautifully.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
- In a bowl, mix together the powdered sugar, white rice flour, and the finely ground almonds (2 cups + 1/3 cup). Set aside.
- In a large clean bowl, use an electric mixer to beat the egg whites until they become frothy.
- Add the vinegar and continue to beat until soft peaks form.
- Gradually fold the dry ingredient mixture into the beaten egg whites, being gentle to not deflate the mixture. Mix until well combined.
- In another bowl, beat the softened butter until light and fluffy.
- Gently fold the whipped butter into the egg whites and dry ingredient mixture until well combined.
- Pour half of the batter into the prepared cake pan and spread it evenly.
- Drop the raspberry jam by spoonfuls over the batter and then carefully spread it.
- Pour the remaining batter on top of the raspberry jam layer and smooth it out.
- Place the cake in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
- Once cool, optionally dust with extra powdered sugar before serving.
Enjoy your delicious gluten-free raspberry cake as a perfect dessert for any occasion. Its rich, nutty texture combined with the sweetness of the raspberries is sure to be a hit. Whether you're gluten-intolerant or just looking for a wonderful cake recipe, this treat won't disappoint.
Gluten free raspberry cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
If you need a substitute for almond flour, you can use ground sunflower seeds or pumpkin seeds. However, this may alter the flavor and texture slightly, so keep that in mind.
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.
If the cake doesn't rise, ensure that the egg whites were beaten to soft peaks and that no yolk was included, as fat can inhibit rising. Additionally, make sure your baking powder (if used) is fresh.
This cake contains almond flour, so it is not suitable for individuals with nut allergies. Consider using alternative flours that do not contain nuts, but be aware that it may change the recipe's texture.
Tips:
- Ensure all your equipment is clean and free from gluten contamination.
- Use room temperature eggs for better incorporation.
- Sift the powdered sugar and rice flour to avoid any lumps in the batter.
- Grind the almonds finely but avoid turning them into almond butter.
- Fold the egg whites in gently to maintain the airiness of the batter.
- Let the cake cool completely before spreading the raspberry jam on top to prevent it from melting.
Nutrition per serving
14 ServingsCalories 370kcal
Protein 6g
Carbohydrates 36g
Fiber 2.61g
Sugar 27g
Fat 22g
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