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| Fabienne's Gluten-Free Raspberry Almond Cake |
"Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!"
Ingredients :
- 1 teaspoon butter
- 1/2 cup white sugar
- 10 fresh raspberries
- 1 (15 ounce) can dark red kidney beans
- 1 cup almond meal
- 3 eggs
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon raspberry extract
- 1/4 teaspoon almond extract
- 3/4 cup white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H10M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
- Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
- Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
- Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.
Notes :
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