Raspberry and Almond Gluten-Free Cake by @hervecuisine

1h5

8 servings

🥚

3

Eggs

🍬

130 g

Sugar

🧈

100 g

Butter

🫗

75 ml

Vegetable oil

🥣

150 g

Greek yogurt

🌾

130 g

Oat flour

🌽

25 g

Cornstarch

🌰

100 g

Almond powder

🫙

14 g

Baking powder

🧂

3 g

Fleur de sel

🫐

200 g

Raspberries

  1. Preheat

    Preheat the oven to 170°C (338°F).

  2. Whisk
    • eggs
    • sugar

    In a mixing bowl, whisk together 3 eggs and 125 g of sugar until light and fluffy.

  3. Add
    • butter
    • vegetable oil
    • Greek yogurt

    Add 100 g of melted butter (or 70 g of vegetable oil) and 150 g of Greek yogurt to the mixture and whisk until combined.

  4. Sift
    • oat flour
    • cornstarch
    • almond powder

    Sift in 125 g of oat flour, 25 g of cornstarch, 100 g of almond powder, and ½ sachet of baking powder. Add a pinch of fleur de sel and mix until just combined.

  5. Pour
    • raspberries

    Pour half of the batter into a greased cake pan. Spread 100 g of raspberries over the batter.

  6. Pour
    • raspberries

    Pour the remaining batter over the raspberries and spread the remaining 100 g of raspberries on top.

  7. Bake

    Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.

Raspberry and Almond Gluten-Free Cake by @hervecuisine

1h5

8 servings

🥚

3

Eggs

🍬

130 g

Sugar

🧈

100 g

Butter

🫗

75 ml

Vegetable oil

🥣

150 g

Greek yogurt

🌾

130 g

Oat flour

🌽

25 g

Cornstarch

🌰

100 g

Almond powder

🫙

14 g

Baking powder

🧂

3 g

Fleur de sel

🫐

200 g

Raspberries

Preparation Steps

  1. Step 1/7

    Preheat the oven to 170°C (338°F).

  2. Step 2/7

    In a mixing bowl, whisk together 3 eggs and 125 g of sugar until light and fluffy.

    🥚eggs
    🍬sugar
    🥣mixing bowl
    🥄whisk

  3. Step 3/7

    Add 100 g of melted butter (or 70 g of vegetable oil) and 150 g of Greek yogurt to the mixture and whisk until combined.

    🧈butter
    🫗vegetable oil
    🥣Greek yogurt
    🥄whisk

  4. Step 4/7

    Sift in 125 g of oat flour, 25 g of cornstarch, 100 g of almond powder, and ½ sachet of baking powder. Add a pinch of fleur de sel and mix until just combined.

    🌾oat flour
    🌽cornstarch
    🌰almond powder
    🫙baking powder
    🧂fleur de sel
    🥄whisk

  5. Step 5/7

    Pour half of the batter into a greased cake pan. Spread 100 g of raspberries over the batter.

    🫐raspberries
    🥄spatula
    🍰cake pan

  6. Step 6/7

    Pour the remaining batter over the raspberries and spread the remaining 100 g of raspberries on top.

    🫐raspberries
    🥄spatula

  7. Step 7/7

    Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.

Composition

Ingredients

Types

Dairy, Sweeteners, Oils, Grains, Starches, Nuts, Leavening agents, Seasonings, Fruits

Ingredients

eggs, sugar, butter, vegetable oil, Greek yogurt, oat flour, cornstarch, almond powder, baking powder, fleur de sel, raspberries

Allergens

Egg, Dairy, Gluten, Nuts

Dietetics

Dietary regimen

to inform

Calories

250 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 30g, Fat: 12g, Fibers: 2g

Nutritional Information

Minerals

Calcium: 50mg, Iron: 1.5mg

Vitamins

Vitamin A: 300IU, Vitamin C: 10mg, Vitamin E: 1mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

50 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

mixing bowl, whisk, spatula, cake pan

Appliances

oven

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast, Snack

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Île-de-France

Various

Aspect

Texture

Moist

Flavors

Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (airtight container), fridge : 5 days (airtight container), freezer : 1 month (airtight container)