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[5 ingredients | simple baking]
3 ingredient cake with quick raspberry sauce & cream
From Stonesoup
serves 8 – 10
I love this cake for it’s light sponginess. It’s the perfect dessert cake.
It’s also a great cake if you need to cook for someone with gluten or dairy allergies. Feel free to substitute in your favourite type of nut. I’d love to try it with pistachio for a pretty green cake.
The raspberries and cream make a lovely summery accompaniment but you could serve it with pot roasted pears and a hot chocolate sauce if you were after something more hearty.
If you have access to fresh raspberries, by all means use them but frozen work exceptionally well in this sauce.
Oh and this seems to be one of those cakes that likes to sink in the middle. To minimise this make sure you don’t open the oven until it’s been in there for at least 45 minutes. Of course the sunken middle does make for a great opportunity to fill it with cream and raspberries.
for the cake:
250g (9oz) whole almonds
6 eggs, separated
200g (7oz) sugar + extra for sauce
to serve:
300g (11oz) frozen raspberries
cream, to serve
Preheat oven to 180C (350F). Line the base of a 24cm (9in) spring form tin with baking paper and grease the sides.
Whizz the almonds in a food processor until you have a fine meal. Place almonds in a mixing bowl. Whizz yolks and sugar in the food processor until pale and well mixed.
Whisk egg whites with a whisk or stand mixer until it looks like glossy marshmallow (soft peaks). Gently add yolk mixture and almonds to the whites. Stir gently with a folding motion until everything is only just combined. Transfer to the prepared cake tin and bake until the cake is deep brown and starting to shrink away from the sides of the tin (approx 45 – 50 minutes).
Meanwhile mash together raspberries and 60g (2oz) sugar. Taste and add a little more sugar if you think it needs it.
Serve cake drizzled with sauce with cream as well.
Add to my Old Favourite Recipes
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