Raspberry and Almond Cake

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This super simple, four ingredient Raspberry and Almond Cake is Gluten Free, Dairy Free, and Yummy! So easy to make.

Raspberry and Almond Cake


  • 2 1/2 Cups frozen raspberries, thawed
  • 6 Large Eggs
  • 1/2 Cup Caster Sugar
  • 2 Cups Almond Meal


  1. Grease and line the base and sides of a 22cm cake tin.
  2. Preheat the oven to 160 degrees, Fan Forced.
  3. Mash two cups of the raspberries, set aside. Reserve 1/2 Cup for garnishing the cake later.
  4. Using an electric mixer, beat the eggs with the sugar on high for 8-10 minutes until they are thick, pale and creamy and have increased in volume. You really do need to beat them for this long.
  5. Gently fold in the Almond meal and mashed raspberries in thirds alternating between the two.
  6. Once fully incorporated, pour into prepared baking tin and bake for 50-60 minutes until cake is golden brown and firm in the centre.
  7. Leave to cool for 10 minutes before removing from the tin.
  8. Once fully cooled, garnish with the remaining raspberries, some sifted Icing Sugar and Almond Flakes.

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