Flourless Almond Lemon Cake with Raspberries. Gluten Free, low sugar


A moist, light and just right sweet almond and lemon cake. This gorgeous gluten-free cake always reminds me of spring in the countryside. Maybe it is the scent of lemon, or the almond meal – quintessential in European cuisine. Perfect as a dessert or event cake with its bright splashes of crimson red from the raspberries scattered amongst the vibrant sunny hued cake.


The cake is authentically Italian, I imagine having a wonderful slice with a cup of brewed espresso sitting underneath an olive and lemon tree….

I am an advocate of moderation and naturally what I also love about this cake, it is sweet just the right amount, not saturated in sugar and syrup.  You are more than welcome to change add an extra quarter of a cup of sugar of course.


150g ground almonds

120g unsweetened desiccated coconut

1/2 cup caster sugar or CSR Lite Sugar

1 tsp baking powder

4 large eggs

2 tsp vanilla extract

1/4 tsp almond extract

200g unsalted butter, melted and cooled

1 tsp lemon zest or zest of half lemon

1/4 cup frozen raspberries

2-4 tbsp flaked almonds

Icing sugar to dust, optional.

Italian gluten-free almond and lemon cake with raspberries
Tasty gluten-free almond and lemon cake with raspberries. Serve with yoghurt or cream or raspberry compote.

Preheat oven to 180 degrees.

Butter a 9-inch cake tin and line the bottom and sides with baking paper.

Separate the egg yolk with the egg whites, and beat the egg whites until fluffy but stiff peaks are not necessary.

Whisk the sugar, zest and butter together approximately 2 minutes, until the butter and sugar are creamed.

Add the egg yolks in one at a time until well blended.

Stir in the vanilla, baking powder, almonds and coconut. Lastly the beaten whites.

Pour into the prepared tin.

Press frozen raspberries evenly around the cake.

Sprinkle the flaked almonds on top and bake for 40 minutes or until the top springs back when pressed and is golden in colour.

Let the cake cool on a wire rack before removing from the baking dish.

Tip the cake out – it will now be upside down, remove the paper and using a second place to keep the cake in place – tip again.

Dust with icing sugar and serve with a drizzle of raspberry compote or cream or even yoghurt.

Italian gluten free almond and lemon raspberry cake
Italian gluten-free almond cake, lemon-scented with raspberries

You may want to try the following cakes.

Apricot Olive Oil Cake or Greek Traditional Ravani.

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 by rebecca barat

What a sweet and moist cake this must be.

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