Flourless Almond Cake Topped with Raspberry Sauce

🍰 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.