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Gluten free almond, raspberry and cream cake with passion fruit curd
Prep Time
15 mins
Cook Time
25 mins

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

Course: Dessert, tea time
Servings: 8 porciones
Author: Gaspar Carreira
  • 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
  1. Preheat the oven to 190°C (380°F). Butter and flour a 20cm diameter mold lined with parchment paper.

  2. 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.

  1. Beat the cream together with honey or sugar until whipped. Put on the cake and chill

  1. 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.

  2. Assemble the cake. Sponge cake, cream, fresh or frozen raspberries, and passion fruit curd. Keep in the fridge and enjoy!!