Name: Gluten-free Raspberry Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 200 g butter softened; 3/4 cup caster sugar; 3 egg; 1 cup almond meal; 1 cup rice flour; 1 tbs orange juice; 1 orange zested; 1/4 cup slivered almonds; 1 cup frozen raspberries

by taram332 Last updated on 01/10/2023

A delightful cake that is quick and easy to make and delicious to eat! The raspberries keep the cake moist and the almonds give a beautiful crunchy texture on top. - taram332

Ingredients

200 g butter softened
3/4 cup caster sugar
3 egg
1 cup almond meal
1 cup rice flour
1 tbs orange juice
1 orange zested
1/4 cup slivered almonds
1 cup frozen raspberries

Method

Step 1

Preheat oven to 180C. Grease and line a round 22cm springform baking tin with greaseproof paper.
Step 2

Cream together the butter and sugar until pale and fluffy. Add in the eggs, 1 at a time beating well after each addition. Add in the orange zest and juice and mix with a large spoon or spatula. Then fold through the almond meal and rice flour.
Step 3

Transfer the mix into the prepared baking tin and spread evenly. Top with the raspberries and slivered almonds and gently press them down into the cake mix. Bake for 30 minutes or until golden and a skewer comes out clean.