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Almond Cake With Raspberry Sauce

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“from "stone soup" - http://thestonesoup.com/blog/2010/07/the-english-speaking-world-guide-to-cream-a-3-ingredient-cake/”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 9-inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Line the base of a 9-inch spring-form tin with baking paper and grease the sides.
  2. Process the almonds in a food processor until you have a fine meal. Remove to a mixing bowl.
  3. Process yolks and sugar in the food processor until pale and well-mixed.
  4. Whisk egg whites with a whisk or stand mixer until they form soft peaks (and look like glossy marshmallows).
  5. Gently add yolk mixture and almonds to the whites. Stir gently in a folding motion just until everything is combined.
  6. Transfer to prepared cake tin. Bake approximately 45-50 minutes, until the cake is deep brown and starting to shrink away from the sides of the tin.
  7. Make sauce: Mash together raspberries and sugar. Taste and add more sugar as necessary.
  8. Serve cake drizzled with sauce and topped with cream, if desired.

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