Gluten-Free Raspberry & Almond Cake by @hervecuisine

1h5

8 servings

🥚

150 g

Eggs

🍬

130 g

Sugar

🧈

100 g

Butter

🫗

75 ml

Vegetable oil

🥣

150 g

Greek yogurt

🌾

130 g

Gluten-free oat flour

🌽

25 g

Cornstarch

🌰

100 g

Ground almonds

🫙

7 g

Baking powder

🧂

1 g

Fleur de sel

🫐

200 g

Raspberries

🍦

5 ml

Vanilla

🍋

2 g

Lemon zest

  1. Preheat

    Preheat the oven to 170°C / 340°F. Grease or line the loaf pan.

  2. Whisk
    • eggs
    • blond sugar
    • unsalted butter

    Whisk the eggs and blond sugar until smooth. Whisk in the melted butter, Greek yogurt, vanilla extract, and lemon zest.

  3. Sift
    • gluten-free oat flour
    • cornstarch
    • Fleur de sel

    Sift the gluten-free oat flour, cornstarch, and baking powder into the wet mixture. Add the almond flour and fleur de sel.

  4. Fold
    • gluten-free oat flour
    • cornstarch
    • Sugar

    Fold the dry ingredients into the batter with a rubber spatula. Stop mixing as soon as no dry flour remains.

  5. Pour
    • raspberries

    Pour half of the batter into the loaf pan and scatter half of the raspberries over it. Cover with the remaining batter.

  6. Top
    • raspberries

    Top with the remaining raspberries and smooth the surface. Bake for 50 min at 170°C / 340°F.

  7. Cool

    Let the cake cool in the pan before slicing. Slice with a knife and serve.

Gluten-Free Raspberry & Almond Cake by @hervecuisine

1h5

8 servings

🥚

150 g

Eggs

🍬

130 g

Sugar

🧈

100 g

Butter

🫗

75 ml

Vegetable oil

🥣

150 g

Greek yogurt

🌾

130 g

Gluten-free oat flour

🌽

25 g

Cornstarch

🌰

100 g

Ground almonds

🫙

7 g

Baking powder

🧂

1 g

Fleur de sel

🫐

200 g

Raspberries

🍦

5 ml

Vanilla

🍋

2 g

Lemon zest

Preparation Steps

  1. Step 1/7

    Preheat the oven to 170°C / 340°F. Grease or line the loaf pan.

    🍳loaf pan

  2. Step 2/7

    Whisk the eggs and blond sugar until smooth. Whisk in the melted butter, Greek yogurt, vanilla extract, and lemon zest.

    🥚eggs
    🍬blond sugar
    🧈unsalted butter
    🥣Greek yogurt
    🍦vanilla extract
    🍋lemon zest
    🥣mixing bowl
    🥄whisk
    🍋zester

  3. Step 3/7

    Sift the gluten-free oat flour, cornstarch, and baking powder into the wet mixture. Add the almond flour and fleur de sel.

    🌾gluten-free oat flour
    🌽cornstarch
    🫙baking powder
    🌰almond flour
    🧂fleur de sel
    🧺fine sieve
    🥣mixing bowl

  4. Step 4/7

    Fold the dry ingredients into the batter with a rubber spatula. Stop mixing as soon as no dry flour remains.

    🌾gluten-free oat flour
    🌽cornstarch
    🫙baking powder
    🌰almond flour
    🧂fleur de sel
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/7

    Pour half of the batter into the loaf pan and scatter half of the raspberries over it. Cover with the remaining batter.

    🫐raspberries
    🍳loaf pan
    🥄rubber spatula

  6. Step 6/7

    Top with the remaining raspberries and smooth the surface. Bake for 50 min at 170°C / 340°F.

    🫐raspberries
    🍳loaf pan
    🥄rubber spatula

  7. Step 7/7

    Let the cake cool in the pan before slicing. Slice with a knife and serve.

    🍳loaf pan
    🔪knife

Composition

Ingredients

Types

Eggs, Dairy, Grains, Starches, Leavening agents, Seasonings, Fruit

Ingredients

Eggs, Sugar, Butter, Vegetable oil, Greek yogurt, Gluten-free oat flour, Cornstarch, Ground almonds, Baking powder, Fleur de sel, Raspberries, Vanilla, Lemon zest

Notes

Sugar (light/blond sugar), Butter (melted, or 70g vegetable oil as alternative, or coconut oil per voice-over), Vegetable oil (alternative to melted butter), Greek yogurt (or plain yogurt, or a plant-based alternative), Gluten-free oat flour (quinoa flour possible as substitute), Cornstarch (Maïzena), Ground almonds (almond powder), Raspberries (split into layers inside the cake), Vanilla (amount not given, mentioned in voice-over only), Lemon zest (amount not given, mentioned in voice-over only)

Allergens

Egg, Milk, Oats, Corn

Dietetics

Dietary regimen

to inform

Calories

393 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 43g, Fat: 21g, Fiber: 5g, Sugars: 25g, Sodium: 120mg

Nutritional Information

Minerals

Calcium: 115mg, Iron: 1.8mg, Potassium: 190mg

Vitamins

Vitamin C: 10mg, Vitamin E: 3.2mg, Vitamin B12: 0.3µg

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, fine sieve, rubber spatula, loaf pan, zester, knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Coffee break

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Lightly crumbly

Flavors

Sweet, Tart, Nutty, Buttery, Vanilla, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving), freezer : 2 months (Slice before freezing,Wrap slices individually in airtight packaging)