Flourless Almond Cake Topped with Raspberry Sauce
Some desserts hold a quiet 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 dessert.
From the very first slice, you can tell it’s something special. The kitchen fills with the warm aroma of toasted almonds and vanilla, and cutting into the cake 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 emerged from the oven with a golden crust and that sweet almond fragrance, I knew it was a success. Served with warm raspberry sauce, it felt as though a small holiday had arrived at our table.
This cake strikes the perfect balance between elegance and comfort. It’s impressive enough to anchor a dinner party, yet simple enough to make just for yourself. The raspberry sauce adds a bright, tart contrast 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 something special, 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 (200 g) almond meal or almond flour
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (115 g) 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 (250 g) fresh or frozen raspberries
- ¼ cup (50 g) granulated sugar
- 1 tbsp lemon juice
- 1–2 tbsp water, if needed
🍰 Instructions
1. Prepare the Oven & Pan
Preheat the 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 the eggs and sugar until pale and slightly thickened.
Add the melted butter, vanilla, and lemon zest; mix until combined.
Fold in the almond flour, baking powder, and salt until smooth.
3. Bake
Pour the batter into the prepared pan.
Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out mostly clean, with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Raspberry Sauce
Combine the raspberries, sugar, and lemon juice in a saucepan.
Cook over medium heat, stirring occasionally, until the berries break down, about 8–10 minutes.
Add water as needed to adjust the consistency. For a smoother sauce, strain before serving.
Let cool slightly.
✨ Serve
Drizzle the raspberry sauce generously over the cake. It’s a dessert that feels both celebratory and comforting—timeless, elegant, and irresistible.
