Raspberry Flourless Cake

Cook Time 45 minutes

Servings 8-10


375g fresh raspberries, pureed

250g ground almonds

125g caster sugar

5 whole eggs

2 tsp baking powder

Coconut Icing

300g icing sugar

Coconut water

White Chocolate Shards

100g white chocolate

Freeze-dried raspberries


To Garnish

Punnet raspberries

Dried rose petals

Shaved roasted almonds


Grease your cake mould and preheat the oven to 180°C.

Beat the eggs with the almond meal and sugar until light and fluffy. Add the baking powder and beat until well combined, then mix in the raspberry puree. Pour into your springform cake tin. Bake for about 25-35 minutes or until the cake is firm to touch and lightly golden. Cool in the tin before turning it out.

Prepare the chocolate shards for decoration. Gently melt the white chocolate and spread it evenly over a sheet of non-stick baking paper set on a baking tray. Scatter the sprinkles and 2 tsp of the freeze-dried raspberries over the top of the chocolate and allow them to sit at room temperature. When the chocolate has nearly set, using a sharp knife, score lines to create differing shard shapes. Transfer to the fridge to set fully.

To make the coconut icing, mix in a tbsp of coconut water at a time into the sugar, being careful to remove any lumps until it resembles a thick icing texture. Break up the shards and stick them into the cake. Scatter the rose petals, almonds and raspberries around the icing before serving.


Mixed Berry Ricotta Spread


Tofu Dan Dan Noodles