Fabienne's Gluten-Free Raspberry Almond Cake
Description
Nobody will believe red kidney beans are used in this deliciously moist raspberry and almond meal cake that's gluten free to boot!
Ingredients
•
1 teaspoon butter
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1/2 cup white sugar
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10 fresh raspberries
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1 (15 ounce) can dark red kidney beans
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1 cup almond meal
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3 eggs
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1/2 cup unsalted butter, melted
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1/2 teaspoon raspberry extract
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1/4 teaspoon almond extract
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3/4 cup white sugar
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4 teaspoons baking powder
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1/2 teaspoon salt
Directions
1
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.
2
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.
3
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.
4
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.
5
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.