FABIENNE'S GLUTEN-FREE RASPBERRY ALMOND CAKE

Fabienne's Gluten-Free Raspberry Almond Cake image

Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!

Provided by Fabienne Riesen

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 12

Ingredients

1 teaspoon butter
½ cup white sugar
10 fresh raspberries
1 (15 ounce) can dark red kidney beans
1 cup almond meal
3 eggs
½ cup unsalted butter, melted
½ teaspoon raspberry extract
¼ teaspoon almond extract
¾ cup white sugar
4 teaspoons baking powder
½ teaspoon salt

Steps:

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.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 43.5 g, Cholesterol 101.6 mg, Fat 21.1 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 8.7 g, Sodium 538.6 mg, Sugar 32.1 g