Recipe from 4 ingredient Gluten Free
225g almond meal
2 cups frozen rasberries, thawed and pureed
6 eggs
1 cup sugar (I use less, like about half)
beat eggs and sugar together until fluffy, add almond meal and rasberries. Stir in well, pour into prepared baking tin, bake for 1 hour at 160C. When cool ice.
Cream cheese icing - 1 cup (or less, depending on what you have on hand) cream cheese, 2T sifted icing sugar, squirt lemon juice. Spread over cake, refrigerate until ready to eat!
Ooohhh sounds very yummy! Luv Donna
ReplyDeleteit is lovely Donna! to look at it you would think it quite a dense cake, but when you put it in your mouth it's light and fluffy!
ReplyDeleteHey I found you again ;0) I am interested and looking forward to more!
ReplyDeletehey Andi! I've got heaps coming...just finding the time to get it all up!
ReplyDeleteYummo! Will try it this week I think!
ReplyDeleteMuch love beautiful friend x