Flourless Almond Cake with Raspberry Sauce

Flourless Almond Cake with Raspberry Sauce
📝 Ingredients
For the Almond Cake:
2 cups (200g) almond flour
¾ cup sugar (or ½ cup monk fruit sweetener for lower sugar)
4 large eggs (room temperature)
½ cup (115g) melted butter or coconut oil
1 teaspoon vanilla extract
1 teaspoon almond extract (optional but delicious)
1 teaspoon baking powder
¼ teaspoon salt
Zest of 1 lemon (optional, brightens flavor)
For the Raspberry Sauce:
2 cups fresh or frozen raspberries
3–4 tablespoons sugar (adjust to taste)
1 tablespoon lemon juice
2 tablespoons water
👩‍🍳 Instructions
1️⃣ Prepare the Cake
Preheat oven to 350°F (175°C).
Line and lightly grease an 8-inch (20 cm) round cake pan.
In a large bowl, whisk eggs and sugar until slightly thickened.
Stir in melted butter, vanilla, and almond extract.
Add almond flour, baking powder, salt, and lemon zest. Mix until smooth.
Pour into prepared pan and smooth the top.
2️⃣ Bake
Bake 30–35 minutes, until golden and a toothpick comes out clean.
Let cool in pan 10–15 minutes, then transfer to a rack to cool completely.
3️⃣ Make the Raspberry Sauce
In a saucepan, combine raspberries, sugar, lemon juice, and water.
Simmer over medium heat for 5–8 minutes until berries break down.
For smooth sauce, strain through a sieve to remove seeds (optional).
Cool before serving.
🍰 To Serve
Slice cake and spoon raspberry sauce over the top.
Optional: Dust with powdered sugar or add whipped cream.