Fabiennes Gluten Free Raspberry Almond Cake Food

FABIENNE'S GLUTEN-FREE RASPBERRY ALMOND CAKE

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.

RASPBERRY ALMOND GLUTEN-FREE CAKE (DAIRY FREE)

Steps:

• Put all cake ingredients into a mixing a bowl and stir until combined.
• Grease two 8 inch cake pans and line the bottoms with parchment paper.
• Pour half the batter into each cake pan, smooth the top, and pound the pans on the counter two or three times to release air and settle the batter.
• Bake in a 350 degree oven for 25-30 minutes until golden brown.
• They will be done a toothpick inserted into the center comes out clean.
• Remove them from the oven and let sit in their pans for 10 minutes, then remove from pans and cool completely on wire cooling racks.
• While cooling, make your frosting.
• For the frosting I made or the dairy free frosting alternative, combine the ingredients into a bowl and whip together using a hand mixer.
• For the whipped cream frosting, combine all ingredients into a mixing bowl and use a hand mixer to whip the cream until is light and fluffy and forms peaks.
• To frost the cake, wait until it is completely cooled and then spread half the frosting over one layer, top with the second layer and spread the other half of the frosting on top of that second layer. Top with fresh strawberries and serve.

GLUTEN FREE ALMOND AND RASPBERRY COFFEE CAKE

Steps:

• Preheat oven to 350F. Grease and flour, I used brown flour, a 8x8 or 9x9 square baking pan and set aside. On a small bowl, mix the topping ingredients and set aside. In a big mixing bowl, with a wire whisk, mix the wet ingredients and mix through. Add the dry ingredients and whisk until all of them are well incorporated. Pour batter onto the prepared baking dish and place the organic raspberries on top of the batter. Make sure you spread them all around. Add the struddle topping over the raspberries spreading evenly and bake in the preheated oven for 50-60 minutes. I baked mine about 50 minutes. Cool coffee cake on a wire rack and serve as desired. The coffee cake will keep for up to two days on a cake stand on your kitchen counter.

ALMOND CAKE - EASY AND GLUTEN-FREE

Steps:

• Preheat oven to 180 Degrees C (350 F).
• Lightly grease a 20 cm/ 8-inch spring-form cake pan and line the base with non-stick baking paper.
• Melt the butter in a small saucepan or microwave in a glass bowl. Set aside to cool.
• Using a stand mixer, a handheld electric mixer or a whisk, beat the eggs and butter together in a bowl. You can use the same bowl if you microwaved the butter.
• Add flour, sugar and almond extract and mix well.
• Pour the batter into the prepared cake pan, spread it evenly, and sprinkle flaked almonds over the top. Bake for 20-30 minutes or until a toothpick, placed into the centre of the cake, comes out clean.
• Allow the cake to cool completely in the tin. Transfer to a serving dish and dust with icing/confectioners' sugar if desired.

RECIPE GLUTEN FREE RASPBERRY CAKE

Steps:

• Preheat oven to 160 degrees fan forced Grease and line with baking paper a 20cm diameter round cake tinUsing an electric mixer beat the egg whites with the vinegar until soft peaks formIn another bowl, combine the icing sugar, rice flour and almond meal. Pour in the melted butter and stir to combineUsing a spatula, gradually add the egg whites to the flour mix in 3 stages, gently folding through after each additionFinally, add in the raspberries and almonds and pour the mix into the cake tin. Bake for 45min or until a skewer comes out clean. Serve with a dusting of icing sugar and raspberries.

GLUTEN-FREE YELLOW CAKE WITH RASPBERRY FILLING & FROSTING

Steps:

• TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.
• Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.
• Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.
• Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it "looks done" -- When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.
• TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.
• In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.
• Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).
• Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.
• TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
• Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.
• Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).

FLAKED ALMOND AND RASPBERRY GLUTEN FREE SLICE RECIPE

Steps:

• Preheat a fan forced oven to 180°C. Grease and line a 20cm x 30cm rectangular baking tray with baking paper leaving an overhang to pull out slice after baking.
• To make the almond layer, melt the butter and sugar in a saucepan over low heat. Stir until sugar has dissolved. Remove from heat and stir in almonds. Cool.
• To make the base, blitz all ingredients in a food processor to form crumbs. Firmly press mixture into baking tin and cook for 15 minutes until golden.
• For the raspberry filling mash raspberries, jam and lemon zest together. Spread over the cooled base and sprinkle almond layer on top. Bake for 25 minutes until golden, rotating tray halfway through baking to ensure even browning. Cool completely before slicing.
• Preheat a fan forced oven to 180°C. Grease and line a 20cm x 30cm rectangular baking tray with baking paper leaving an overhang to pull out slice after baking.
• To make the almond layer, melt the butter and sugar in Thermomix 3 min/100C/speed 2. Add almonds and mix 5 sec/reverse mode/speed 3. Set aside almond mixture and clean bowl.
• To make the base, add all ingredients to bowl and mix 30 sec/speed 5 until crumbs form. Firmly press mixture into baking tin and cook for 15 minutes until golden.
• For the raspberry filling add raspberries, jam and lemon zest to clean bowl and mix 5 sec/speed 5. Spread over the cooled base and sprinkle almond layer on top. Bake for 25 minutes until golden, rotating tray halfway through baking to ensure even browning. Cool completely before slicing.

RASPBERRY ALMOND ORANGE CAKE

Steps:

• Preheat oven to 355°F (180°C). Grease an 8-inch (20cm) baking pan.
• In a large bowl, whisk together flour, ground almonds, baking powder, and baking soda. Set aside.
• In a mixing bowl, mix together non-dairy milk, orange juice, oil, ground flaxseeds, sugar, vanilla extract, lemon zest, and vinegar.
• Sift the flour mixture into the wet mixture and stir until just combined. (Please do not overmix!).
• Transfer the batter into the prepared pan and set aside for 5 mins.
• Dot the raspberries over the top and sprinkle the sliced almonds over. Bake for about 45 minutes or until an inserted toothpick into the center of the cake comes out clean. (If the top of the cake is browning too quickly in the oven, cover it with aluminum foil or baking paper. Keep an eye on it because the baking time may vary).
• Remove cake from oven and let cool completely.
• Dust with powdered sugar and pomegranate seeds, if you like.
• Enjoy!

RASPBERRY & ALMOND CAKE

Steps:

• Preheat the oven to 150°C.
• Line the bottom of a 22cm round cake pan with baking paper.
• Puree the raspberries, seeds included, and set aside.
• In a bowl, with an electric mixer, beat the eggs and sugar until thick and glossy, about 10 minutes.
• Add the puree and almond meal and stir to combine.
• Pour into the cake pan and bake for 1 hour.

RASPBERRY AND ALMOND CAKE

Steps:

• Pre heat the oven to 170°c (approx. 325°f) and line a 23cm cake in with parchment paper and grease with butter or non- stick spray.
• Place the ground almonds, butter, sugar and eggs in a bowl and mix with an electric mixer until well combined.
• Remove the bowl from the mixer stand and fold in the self- raising flour until it is all folded in and no dry powder can be seen.
• Add both the vanilla and almond extracts and mix well.
• The mixture may seem dry and thick and not smooth like a cake batter should be, if this is the case add the milk one tablespoon at a time and mix between each addition of milk. You may need to use more or less milk than the recipe asks for depending on how thick your mixture is. The finished mix should be fairly smooth and have the consistency of any other typical cake batter.
• Once the mixture is ready, pour half of the batter into the prepared cake tin. Gently smooth the batter and spread it out evenly.
• Top the layer of cake batter with the fresh raspberries spreading them out evenly. Pour the remaining batter over the raspberries and spread it out so that no raspberries can be seen. It may be easier to spread the mixture out using your fingers instead of a spoon.
• Once the raspberries have been covered and the cake mixture has been evenly spread out, top the cake with the flaked almonds before using the back of a spoon to gently press the almonds into the cake so that they get stuck in the cake batter.
• Place in the middle of the oven for 50 minutes. Once the timer goes insert a skewer or tooth pick into the cake and it should come out clean (if the toothpick hits a raspberry it may come out wet, so try testing the cake with a toothpick a few times to double check)
• Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool further, it doesn't have to cool completely before eating.
• Dust with some icing sugar before serving. The cake tastes best whilst still slightly warm. It should be stored in an airtight container once it has cooled completely.

FABIENNE'S GLUTEN-FREE RASPBERRY ALMOND CAKE

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.