Description
The Almond and Raspberry Fondant is a delightful fusion of nutty almond flour and juicy, tart raspberries, all encased in a soft, tender cake that melts in your mouth. This dessert not only offers a beautiful contrast in textures but also in flavors, making it a sophisticated treat for any occasion.
Whether you’re hosting a dinner party or simply indulging in a solo dessert session, this fondant guarantees to impress. The optional lemon zest adds a refreshing hint of citrus that enhances the raspberry’s brightness, providing a sublime culinary experience. It’s easy to prepare yet so elegant, making it a perfect choice for those who love to bake with a touch of gourmet flair.
Ingredients
70g flour
1 tsp baking powder
100g icing sugar
60g granulated sugar
100g almond flour
140g melted butter
4 egg whites
120g raspberries
Zest of 1 small lemon (optional)
Sliced almonds (optional)
Instructions
Preheat the oven to 175°C.
Mix flour, baking powder, icing sugar, and almond flour together.
Stir in melted butter until the mixture is smooth.
Whip egg whites to soft peaks, gradually adding granulated sugar until firm peaks form. Fold one-third of the egg whites into the batter to loosen it, then gently fold in the remaining whites.
Pour the batter into a greased and floured mold. Press raspberries into the batter.
Optionally, seal a baking ring with foil, extending it above the sides, and place on a perforated baking sheet.
Sprinkle with sliced almonds and extra raspberry pieces.
Bake for about 30-35 minutes until lightly golden, and a knife inserted comes out clean.
Let cool completely for best flavor, especially if refrigerated overnight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 340 kcal