Try this Almond Raspberry Cake recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375 degrees. Brush a 9 1/2 inch springform pan with the oil or spray with Pam. Set aside.
Place the egg whites in the bowl of a mixer fitted with a whisk. Beat at low speed until frothy. Gradually increase the speed to high, slowly adding the sugar, and whisking until the egg whites are stiff but not dry. At low speed, carefully add the almond flour, lemon zest, cornstarch and salt and mix until blended.
Spoon the mixture into the prepared pan. Sprinkle the berries on top. Place the pan in the center of the oven and bake until the cake is firm and golden and begins to pull away from the side of the pan, 35 to 40 minutes.
Remove from the oven and transfer to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the pan, leaving the cake on the base. Serve warm or at room temperature.
I thought this cake was even better the next day!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (742g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1193 | ||
Calories from Fat: 49 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 989mg | 34 % | |
Potassium 791.7mg | 21 % | |
Total Carbohydrate 268g | 79 % | |
Dietary Fiber 17.4g | 69 % | |
Sugars, other 250.6g | ||
Protein 29.7g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1193
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