Fabienne's Gluten-Free Raspberry Almond Cake

Ingredients

• 1 teaspoon butter
• 0.5 cups white sugar
• 10 freshs raspberries
• 1 can dark red kidney beans , 15 ounce
• 1 cup almond meal
• 3 eggs
• 0.5 cups unsalted butter , melted
• 0.5 teaspoons raspberry extract
• 0.25 teaspoons almond extract
• 0.75 cups white sugar
• 4 teaspoons baking powder
• 0.5 teaspoons salt

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.

2. 2

   Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.

3. 3

   Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.

4. 4

   Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.

5. 5

   Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.