Raspberry & Almond Flourless Cake This one is perfect with all the berries in season! I blended some Stawbs & Raspberries that were nearly at their last days in my fridge. This cake is a wonderful treat for all my gf angels. Once again super easy and quick; only 4 ingredients!! This is all you need sweets- 2 cups of berries, frozen works too just make sure you thaw! 6 large eggs at room temperature 1 cup caster sugar 2 1/4 cups almond meal Preheat the oven to 150°C. Line the bottom of a 22cm round cake pan with baking paper. I did use a rectangle pan for this because I love filling the middle with berries and cream! Blend the berries, seeds included, and set aside. Beat the eggs and sugar until thick and glossy. Add the berry puree and almond meal and fold to combine. Pour into the cake pan and bake for 1 hour. My loves, given that this cake is flourless it will sink through the middle. I fill the middle with whipped cream or cream cheese icing or sometimes even a chocolate ganache and then fill with more fresh berries! Give it a final dust of icing sugar and voilaaaaaaa
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