Christmas Countdown Recipes: Gluten Free Raspberry Cake with Rose Petals

Gluten Free Raspberry Cake with Rose Petals

Today I share the recipe for my Raspberry Cake with Rose Petals.

This moreish raspberry cake is made from almond meal which makes it gluten free, and can be made from either fresh or frozen raspberries.

It looks and tastes absolutely devine!

Christmas Countdown Recipes: Gluten Free Raspberry Cake with Rose Petals

Recipe by Kathy TsaplesCourse: DessertCuisine: Gluten FreeDifficulty: Easy
Servings

8

servings
Prep time

1

hour 

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

This moreish raspberry cake is made from almond meal which makes it gluten free, and can be made from either fresh or frozen raspberries.

Ingredients

  • 200g of fresh/frozen raspberries

  • 12 eggs

  • 500g of caster sugar

  • 2 tsp of baking powder

  • Icing
  • 2 cups of icing sugar

  • 2 tbsp of lemon juice, strained

  • Garnish
  • Seeds of 1 pomegranate

  • 2 tbsp of dried rose petals

  • 2 tbsp of dried rose petals

Directions

  • Preheat the oven to 180°C/160°C fan-forced.
  • Butter a 25-centimetre round cake tin and sprinkle it with almond meal, flour or gluten-free flour if required.
  • Pulse the raspberries in a food processor until they are a fine purée.
  • In a large bowl, whisk the eggs and sugar together. Add the raspberry pulp and mix thoroughly. Add the almond meal, baking powder and salt, and combine thoroughly.
  • Leave the batter to rest for 10 minutes, then pour it into the prepared tin and bake for 1 hour, or until a skewer inserted in the middle comes out clean. Remove from the oven and cool on a rack.
  • Make the icing by mixing the icing sugar with 1 tablespoon of the lemon juice, gradually adding more lemon juice as necessary to achieve a drizzling consistency.
  • Make the icing by mixing the icing sugar with 1 tablespoon of the lemon juice, gradually adding more lemon juice as necessary to achieve a drizzling consistency. When the cake has cooled, pour the icing over the top and let it drip down the sides. Decorate with the pomegranate seeds, rose petals and pistachio slivers.

Notes

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