Fine Almond Flour (2 cups, 200g): The star. Use blanched almond flour for a fine, light crumb and pale color.

Powdered Sugar (1 cup, 120g): Sifted. Dissolves easily and contributes to the tender texture.

Eggs (6 large), separated: Room temperature. The whites will be whipped to stiff peaks; the yolks add richness.

Unsalted Butter (½ cup, 1 stick), melted & cooled: For flavor and moisture.

Almond Extract (½ tsp) & Vanilla Extract (1 tsp): The aromatic soul.

powdered sugar
Salt (¼ tsp): To balance sweetness.

Cream of Tartar (¼ tsp): Stabilizes the whipped egg whites.

Part 2: The Vibrant Raspberry Sauce:
Fresh or Frozen Raspberries (12 oz): Frozen work perfectly and are often more affordable.

Granulated Sugar (¼ – ⅓ cup): Adjust to taste and berry sweetness.

Lemon Juice (1 tbsp): Brightens the flavor.

Optional: Chambord or Framboise liqueur (1 tbsp): For a sophisticated adult twist.

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Step-by-Step: Crafting Your Restaurant-Quality Dessert

Phase 1: Bake the Almond Cake
Prep: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk almond flour, powdered sugar, and salt. Set aside.

Whip Egg Whites: In a very clean, dry bowl, beat egg whites and cream of tartar with an electric mixer until stiff, glossy peaks form. Set aside.

Combine Yolks & Wet: In a large bowl, whisk egg yolks, melted butter, and extracts until smooth.

Fold Everything Together: Gently fold the dry ingredients into the yolk mixture until just combined. Then, gently fold in ⅓ of the whipped egg whites to lighten the batter. Finally, carefully fold in the remaining whites until no white streaks remain.

Bake: Pour batter into the prepared pan and smooth the top. Bake for 28-33 minutes, until the top is golden, the edges pull away from the pan, and a toothpick inserted in the center comes out clean.

Cool: Let cool in the pan on a wire rack for 20 minutes, then run a knife around the edge and release the springform ring. Let cool completely.

Phase 2: Make the Raspberry Sauce

powdered sugar
While the cake cools, make the sauce. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing the berries, until they break down and the sauce thickens slightly (5-7 minutes).
Strain through a fine-mesh sieve to remove seeds, pressing with a spatula. Stir in liqueur if using. Let cool. The sauce will thicken as it cools.

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Pro-Tips for Cake Perfection
Weigh Your Almond Flour: For absolute accuracy, use a kitchen scale (200g). Scooping with a cup can vary dramatically.

Room Temperature Eggs are Crucial: They whip to a much greater volume, which is key to the cake’s rise.

Fold Gently: Overmixing after adding the egg whites will deflate them and result in a dense cake. Use a wide spatula and a light hand.

The Springform Pan is Key: This cake is delicate. A springform allows for easy, damage-free removal.

Dust for Decadence: Just before serving, dust the top of the cake with powdered sugar for a beautiful, snowy finish.

Serving & Storing Your Masterpiece
Serve: At room temperature. Place a slice on a plate and drizzle generously with the raspberry sauce. Add a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for the ultimate experience.

Store: The plain cake keeps beautifully. Wrap tightly in plastic wrap and store at room temperature for 2 days or in the fridge for up to 5 days. The raspberry sauce should be stored separately in an airtight container in the fridge for up to 1 week.

Freeze: Wrap the cooled, unfrosted cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

FAQ: Your Flourless Almond Cake Questions, Answered