Fabienne's Gluten-Free Raspberry Almond Cake
Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!
- Serves: 1 person
- 1teaspoon butter
- ½cup white sugar
- 10fresh raspberries
- 1(15 ounce) can dark red kidney beans
- 1cup almond meal
- ½cup unsalted butter, melted
- ½teaspoon raspberry extract
- ¼teaspoon almond extract
- ¾cup white sugar
- 4teaspoons baking powder
- ½teaspoon salt
Step 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
Step 2Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
Step 3Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
Step 4Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
Step 5Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.