Almond Cake with Tangy Citrus and Raspberry

The weekend is just around the corner, but before I head out in the world, I just want to share this extremely delicious cake with you. It is guaranteed the worlds easiest cake to make and is incredibly moist with intense flavors.

My friend who is allergic to gluten made this for me a while ago and I have been craving another bite of it ever since! Luckily she gave me the recipe and permission to share it with you.

I remember my mom making an orange cake with orange glaze and zest on top when I was little which was absolutely divine, and I decided to enhance the flavors even more by adding this to the cake – sweet memories!

Almond Cake with citrus

Almond Cake


Almond Cake 

4-5 organic clementines, sweet lime, lemons or oranges – I used 3 Meyer lemons and 2 oranges

6 eggs

150 g raw sugar

250g of freshly ground almonds

1 large teaspoon of baking powder

1/2 vanilla pod

a pinch of salt

Oranges and Meyer Lemons

Oranges and Meyer lemons

Boil the fruit 1 -2 hours till they are completely soft. Let them cool, cut into quarters and remove the pips.

Finely grind the almonds in the blender. Add the citrus (including the skin), the sugar, the eggs, half the vanilla and scrape out the beans, a pinch of salt, baking powder  – blend it all till it’s smooth.  Pour into a greased spring form and bake in a 375F preheated oven for about 35 min till it feels firm in the center, cover with foil if you can tell it is getting too brown towards the end.

Ready for the orange glaze

Ready for the orange glaze

Orange glaze

1/3 cup freshly squeezed orange

70 g raw sugar

Freshly grated orange zest

In a small saucepan, cook the fresh juice and the sugar slowly till it reduces into an intense and flavorful glaze, add the freshly grated zest.

Pour over the cake and serve on its own or with a raspberry sauce.

–Last summer I went out and picked raspberries – the biggest and most beautiful raspberries I have ever seen and I filled my freezer with them–

The sauce is made with some frozen berries and some raw sugar, just gently simmered on the stove.

Enjoy

Enjoy

Gluten-free, butter-free and you would never even know!

Happy weekend!

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36 thoughts on “Almond Cake with Tangy Citrus and Raspberry

  1. That looks delicious Anne! I love baking with almond flour! Just tested a brownie batch today! Are you sure these are fat-free….almonds and eggs have fat in them….just making sure! It looks incredibly beautiful and I love the addition of the fruit!

  2. That looks SO good. I am going to try to make it for my International Women’s Day gathering…I hope you can come, at this point there aren’t that many people who can come (3) so it would not be too noisy..I hope you can come. I feel very positive today. A truck came and took a whole load of stuff out from Mom and Dad’s today..and then next week the folks from the church come to take stuff we are donating.. this week we moved the greenhouse to my place (I’m super excited about that!!). I just can hardly wait until it is really done and we are out of there, it is such a burden..Daisy and I are going back after lunch to work in the garden. Perhaps we’ll get a little more sun! Happy weekend Love Lise-Lotte

    • Thank you Lise-Lotte – I am so happy to hear that! I can imagine it will be a great relief when it’s all done! I have been thinking about you!
      Looking forward to seeing you on the 8th for International Women’s Day – thank you for doing it!
      Love and hugs to you my friend!

  3. This looks incredible Anne!! you were right when you said it was easy – wow! Lovely photos too – I can almost taste it now. Delicious!

    • Thank you Shira 🙂 It is one of those cakes I will make again and again!
      I made your delicious cheese bisquets again yesterday and YUM!! Everyone loves them – perfect with Sunday brunch!

    • Thanks Somer 🙂 I love meyer lemons they are amazing – I dream of having my own tree in the garden!
      I am sure you would know the perfect way to make a vegan version of this Somer! What would you use instead of eggs?
      XXX

      • hmmm, that’s a lot of eggs to replace, I’d probably do the tofu-vinegar-baking soda trick since it worked so well in the cake I made of Frugal’s. Sometimes flax just doesn’t replace (that many) eggs well 🙂

  4. Waw, what ana amzing & tasty looking special Gf cake! yeah!!! It sure looks very pretty & amazing too! 🙂 A must try & that glaze suprises me too! 🙂 Beautiful! A creation of real art!

  5. Pingback: Raw carrot cake balls | Start to be Healthy Now

  6. Pingback: A Baker’s Dozen of Luscious Vegan Sweets | Honk If You're Vegan

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