Prep Time::20 mins
Cook Time::40 mins
Additional Time::10 mins
Total Time:: 1 hr 10 mins
Servings::8
Yield::1 9-inch cake
Ingredients
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1 teaspoon butter
½ cup white sugar
10 fresh raspberries
1 (15 ounce) can dark red kidney beans
1 cup almond meal
3 eggs
½ cup unsalted butter, melted
½ teaspoon raspberry extract
¼ teaspoon almond extract
¾ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
Directions
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.