Almond flour cake (gluten free) with raspberries, whipped cream and passion fruit curd An easy recipe to make, very rich and super eye-catching.
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!!