Little Almond Cakes with Fresh Raspberries (Gluten-Free)

IMG_1756Hmmmm.  It is really not baking weather anymore here in NYC, but maybe this recipe will be just the thing for someone who lives far, far away from here.

Clafoutis and Financiers are pretty much my two favourite kinds of cake.  Clafouti is a rich and not too sweet baked fruit custard.   Financiers are sweet cakes make with nut flour and melted butter that depend on egg whites for fluffiness.   I have posted recipes for classic cherry clafouti, caramelized rhubarb clafouti, apple clafouti, hazelnut buckwheat financiers and  pistachio financiers.

These little almond cakes with fresh raspberries are a cross between a clafouti and a financier.    They are rich and not too sweet and have a delicate fluffy texture.  These cakes are also adorable!  The method is borrowed from a recipe for individual plum clafouti in the excellent cookbook Ottoglenghi.  I made the recipe gluten-free by replacing the flour with almond meal which nudged it a bit further away from being a clafouti and bit toward being a financier.  The almond flavour of my gluten-free version made me crave raspberries rather than plums and here is the result!

LITTLE ALMOND CAKES WITH FRESH RASPBERRIES (GLUTEN-FREE)

adapted from a (not gluten-free) recipe for individual plum clafoutis in Ottoglenghi

  • 3/4 pound of fresh raspberries, rinsed and gently patted dry
  • 3 eggs
  • 1/2 cup confectioners sugar, plus a bit extra for topping
  • 1 cup very finely ground almond  flour
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  1. Preheat the oven to 350 degrees.  Cut circles of parchment paper large enough to line the bottom and sides of 6 ramekins.  It’s nice if the paper comes up a bit higher than the edges of the ramekins.
  2. Divide half of the raspberries evenly amongst the six ramekins.
  3. Separate the eggs into two large bowls, one for the yolks and one for the whites.  Whisk half of the confectioners sugar into the yolks.  Fold the almond flour, heavy cream and vanilla extract into the yolk mixture
  4. With a clean dry whisk, beat the egg whites along with the other half of the sugar until they form stiff  peaks.
  5. Fold half of the egg whites into the batter to lighten it.  Add the rest of the egg whites and fold to  just incorporate.
  6. Pour the batter into the prepared pans and bake for 15 minutes.  Quickly push the remaining raspberries into the top of the cakes  bake for another 15 minutes.
  7. Allow them to cool a bit before sprinkling with confectioners sugar and eating.

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About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

8 comments

  1. What a marvelous looking bake you have there, I like it! =D

  2. Noel

    Looks really yummy. My 13 yo GF will love this (me, too)!

  3. Thanks for this recipe. I am dairy free so replaced the cream with coconut milk. I also did not have enough raspberry so I did some with blueberries. It was very good. The cooking time was quite longer than yours and I turned it up to 375 half way. Again thanks!

  4. Pingback: Tea Time in Taipei/ Black Sesame and Lemon Tea Cake (gluten-free) | Big Sis Little Dish

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