GLUTEN DAIRY FREE ALMOND RASPBERRY CAKE - What Sarah Bakes
Gluten and dairy-free Almond Raspberry Cake with orange juice glaze and toasted almonds. Perfect for breakfast or dessert! Easy to make, serves 8. Enjoy!
Ingredients
- Preheat the oven to 160C (325F). Grease and line an 8 or 9 inch cake tin with baking paper.
- In a large mixing bowl, whisk together the ground almonds, baking powder, baking soda, cinnamon, ginger, cardamom, and salt.
- Bake for 40 to 45 minutes or until the cake has come away from the sides of the cake tin. A toothpick inserted in the center should come out clean.
- If desired, garnish with toasted sliced almonds over freeze dried berries before finishing off with a dusting of icing sugar. Enjoy!
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