Fabienne'S Gluten-Free Raspberry Almond Cake - cooking recipe

Ingredients

1 teaspoon butter
1/2 cup white sugar
10 fresh raspberries
1 (15 ounce) can dark red kidney beans
1 cup almond meal
3 eggs
1/2 cup unsalted butter, melted
1/2 teaspoon raspberry extract
1/4 teaspoon almond extract
3/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.