Some desserts carry a secret celebration in every bite—special enough for birthdays or holidays, yet comforting enough to brighten an ordinary Tuesday. This Flourless Almond Cake with Raspberry Sauce is exactly that kind of treat.
From the very first bite, you notice it’s different: the kitchen fills with the aroma of toasted almonds and vanilla, and slicing into it reveals a soft, custard-like center—dense, rich, and deeply satisfying.
I still remember baking it for a family gathering for the first time. My grandmother, who adored anything almond, was visiting. I worried that a flourless cake might turn out heavy or dry, but when it came out of the oven with a golden crust and that sweet almond fragrance, I knew it was something special. Served with warm raspberry sauce, it felt like a little holiday had arrived at our table.
This cake balances elegance and comfort perfectly. It looks impressive enough for a dinner party centerpiece, yet is simple enough to make just for yourself. The raspberry sauce adds a bright, tart lift that cuts through the richness, creating a harmony that makes this dessert unforgettable.
Whether for a birthday, a romantic evening, or simply because you deserve a treat, this Flourless Almond Cake with Raspberry Sauce is a recipe you’ll return to again and again. Timeless, versatile, and always met with delight.
Flourless Almond Cake with Raspberry Sauce
Ingredients
For the Cake:
- 2 cups (200g) almond meal/almond flour
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (115g) unsalted butter, melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- Zest of 1 lemon (optional)
For the Raspberry Sauce:
- 2 cups (250g) fresh or frozen raspberries
- ¼ cup (50g) granulated sugar
- 1 tbsp lemon juice
- 1–2 tbsp water (if needed)
Instructions
1. Prepare Oven & Pan
Preheat oven to 350°F (175°C).
Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
2. Mix the Cake Batter
Beat eggs and sugar until pale and slightly thick.
Add melted butter, vanilla, and lemon zest; mix well.
Fold in almond flour, baking powder, and salt until smooth.
3. Bake
Pour batter into the pan.
Bake 40–45 minutes, until golden and a toothpick comes out mostly clean (a few crumbs are fine).
Cool in the pan for 10 minutes, then transfer to a wire rack.
4. Make the Raspberry Sauce
Combine raspberries, sugar, and lemon juice in a saucepan.
Cook over medium heat, stirring occasionally, until berries break down (8–10 minutes).
Add water if needed for consistency. Optional: strain for a silky texture.
Cool slightly before serving.
Serve
Drizzle the raspberry sauce generously over the cake. It’s a dessert that feels like both a celebration and a comforting treat—timeless and irresistible.
