Almond, quinoa and raspberry cake (gluten free)
This almond, quinoa and raspberry cake is Incredibly delicious and incredibly easy to make, and gluten free! Ideal for a weekend activity and treat.
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Cooking tools:
- Hand mixer
- Kitchen scale
- Cake pan
- Oven
- Mixing bowl
- Spatula
- Measuring spoon
- Parchment paper
- Chef's knife
Ingredients
- 100g unsalted butter room temperature (vegans use coconut oil)
- 120g caster sugar
- 2 eggs (can use flax seed eggs)
- 120g ground almonds
- 50g quinoa flour
- 2 tsp. almond essence
- Pinch of salt
- 1tsp baking powder (gluten free)
- 20g ground millet semolina
- 60g flaked almonds plus 20g for the top
- 125g fresh raspberries
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