Prep 20 mins
Cook 40 mins
This is a delicious and different way to use your bounty of raspberries. Tastes like summer! (Prep time is approximate).
- 10 egg whites, at room temperature
- 1 1⁄2 teaspoons cream of tartar
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1 1⁄4 cups sugar
- 1 cup cake flour
- 1 cup fresh raspberry
RASPBERRY AMARETTO SAUCE
- 2 cups raspberries, fresh or frozen
- 1⁄2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 4 tablespoons almond flavored liqueur
- Preheat oven to 325 degrees.
- In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until they form soft peaks.
- Add vanilla and almond extracts and gradually add the sugar, beating until stiff and shiny.
- Sift the flour onto the shiny egg whites and sprinkle raspberries over the top.
- Gently fold in the flour and raspberries with a rubber spatula.
- Place mixture in a 10-inch ungreased tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
- Invert onto a cake rack.
- Cool completely, then invert onto a platter.
- Remove pan carefully (loosen around edges, if necessary).
- RASPBERRY AMARETTO SAUCE:.
- In a blender, puree raspberries.
- Add sugar, lemon juice and liqueur and continue to process until smooth.
- Strain to remove seeds.
- Serve slices of cake with the sauce.
This rating is for the Raspberry Sauce only. I didn't have any almond flavouring...I used organic vanilla instead. I tripled the recipe and let the raspberry mixture drip in the jelly bag for 24 hours...and got every bit of flavour out...and a clear sauce that was the most beautiful colour! This is a wonderful sauce that will be used alot (we grow our own berries). Next time...I will make your cake recipe. Thanks for posting!
The raspberries sink to the bottom of the cake and it makes an ugly view of the top of the cake. If there was a way to keep them from sinking, that would be a nice cake.