Almond cake with raspberries

For 12 pieces
  • 300 g frozen raspberries
  • 1 organic lemon
  • 1 organic orange
  • fat
  • 8 eggs (Gr. M)
  • 250 g Sugar
  • 1 packet vanilla sugar
  • 300 g ground
  • Almonds
  • cinnamon
  • 3 EL whole almonds (without skin)
  • Icing sugar
75 minutes
very easy
Let the raspberries thaw for about 15 minutes. Wash the lemon and orange with hot water, dry them and finely rub the peel. Grease a square (24 x 24 cm) or round (26 cm Ø) springform pan well. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer).
Separate eggs. Beat the egg whites (possibly in portions) until stiff. Mix the egg yolks, sugar and vanilla sugar with the whisk of the mixer until creamy. Stir in ground almonds, 1⁄2 teaspoon cinnamon, lemon and orange peel.
Fold in the egg whites in portions. Fold in raspberries. Pour the dough into the pan and smooth it out. In the hot oven 45–55Bake for minutes. Take out and let cool down.
Roast whole almonds in a pan without fat, remove and chop. Remove the cake from the mold, dust with powdered sugar and sprinkle with chopped almonds.
1 piece approx:
  • 320 kcal
  • 11 g protein
  • 19 g fat
  • 26 g carbohydrates


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