Fabienne's Gluten-Free Raspberry Almond Cake

Nobody will believe red kidney beans are used in this deliciously moist raspberry and almond meal cake that's gluten free to boot!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 382 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.