Raspberry and almond flourless cake recipe

Recipe

500ml eggs

320gm castor sugar

650gm crushed raspberries

320gm blanched almond meal

5gm (1tsp) baking powder (gluten free)

Method

Whisk eggs and sugar together in a bowl.

Add crushed raspberries and stir until evenly combined.

Add blanched almond meal and baking powder and stir until evenly combined.

Pour into a pre-lined baking tin approximately 20cm diameter.

Place into pre-heated oven 160 degrees C for approximately 1 hour to 1 hour 20mins

Tips:

Using good quality frozen raspberries, defrosted then crushed, can be used in place of fresh raspberries.

For decoration: simply glaze with warm raspberry jam and top with fresh raspberries.