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Fabienne's Gluten-Free Raspberry Almond Cake

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Fabienne Riesen

"Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!"
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1 h 10 m servings 382 cals
Original recipe yields 8 servings (1 9-inch cake)

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  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. 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. 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. 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. 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.

Nutrition Facts

Per Serving: 382 calories; 21.1 g fat; 43.5 g carbohydrates; 8.3 g protein; 102 mg cholesterol; 539 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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