Today I bring you a new gluten-free recipe. A few days ago I posted a recipe for walnut flour cake with cream and raspberries and you really loved it!!! And today I bring you a reversal of that. An almond flour cake, with raspberries inside (they give a nice juicy touch) topped with whipped cream, raspberries, and passion fruit curd. And let me tell you, the passion fruit curd takes the cake to the next level, it pairs perfectly with the raspberries and cream too!
These sheetcakes, with a healthy, fluffy, and soft sponge cake, with cream, or some other topping and fruit have become my favorite desserts for tea time or for dessert. They are a healthy and fresh option that comes in handy at any time of the year since you can vary the fruit depending on what is in season. For example, you can use plums, peaches, blueberries, or even apples, go very well in this kind of cakes.
To make the cake you will only need 1 bowl, a fork or a hand whisk, and a few simple and easy-to-find ingredients. After some years cooking with gluten-free flours, I realized that in order to achieve a good consistency and texture, it is essential to combine the flours, as in this case, almond flour and a gluten-free flour mix. And also helps to add natural yogurt instead of milk or water, in this way the cake turns moist and soft, and does not dry out (which happens a lot with gluten-free flours, which are mostly very astringent).
Then for the cream, I just used heavy cream (with a high fat content) with a couple of tablespoons of honey. And to finish I topped it with raspberries and passion fruit curd. At first the cake would go without the curd, but then I saw the passion fruit pulp in the freezer and I thought I should use it. And taran, I managed to make the passion fruit curd in less than 5 minutes. I literally did it in a blink! And it is very easy to make, it only has passion fruit, honey and eggs, although you can use sugar instead of honey, and you can use both frozen or concentrated passion fruit pulp or direct from the fruit pulp!
It is a super easy-to-make cake. Very complete and very rich. If you want to surprise your guests, friends, family or simply give yourself a treat of another level, I really recommend it.
s always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @gaspar.carreira or send me an email to email@example.com telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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Gluten free almond, raspberry and cream cake with passion fruit curd
Almond flour cake (gluten free) with raspberries, whipped cream and passion fruit curd An easy recipe to make, very rich and super eye-catching.
- 2 large eggs
- 1 cup unsweetened natural yogurt 240ml
- 1/4 cup sunflower or coconut oil (melted) 60ml
- 1/2 cup coconut or muscovado sugar 75g
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 2 cups almond flour 180g
- 1 cup gluten-free flour mix 140g
- 2 tsp baking powder
- 1 cup raspberries fresh or frozen
- 1 cup whipping cream (very cold) 240ml
- 3 Tbsp honey or sugar
Passion fruit curd
- 1/2 cup passion fruit curd 2 fruits or 80g
- 2 large eggs
- 3 Tbsp honey
- raspberries to decorate
Preheat the oven to 190°C (380°F). Butter and flour a 20cm diameter mold lined with parchment paper.
In a large bowl, beat the wet ingredients. Add the dry ones and mix well, taking care that there are no lumps. Add 1 cup of raspberries, mix and transfer to the mold. Bake for 20-25 minutes or until golden brown, and when you pierce with a brochette stick it should come out dry. Remove from the oven and allow to cool.
Beat the cream together with honey or sugar until whipped. Put on the cake and chill
In a pot over low heat, put the passion fruit along with the honey until hot. While in a small bowl, beat the eggs well. Once the passion fruit is hot, pour it into the bowl with the eggs, beating continuously so as not to cook them. Return everything to the pot and cook over low heat until it begins to thicken.
Assemble the cake. Sponge cake, cream, fresh or frozen raspberries, and passion fruit curd. Keep in the fridge and enjoy!!