One of the simple and tasty cakes I love to make: raspberry almond moelleux. I had the urge to make a gluten free and dairy free version and to add a “super food” ingredient: chia seeds. I hope this version will treat you as much as me!
Of course, the base of the dough can be used for other versions. Just change the fruits and oilseeds you want to add to the recipe! For example, the possible combinations may be apricot or pear with almond, banana and chocolate, apple and peanut, the possibilities are endless!
Raspberry almond moelleux : the recipe
70g of coconut oil
70g of cane sugar
60g of coconut flour
30g of arrow root
30g of rice flour
1 cc of bicarbonate
1 tablespoon of almond puree
1 tablespoon of chia seeds
1 small bowl of frozen raspberries
1 cc of vanilla extract
Melt the coconut oil and reserve.
Beat the eggs with the cane sugar and add the coconut oil and vanilla.
Pour the flours and finish with the almond puree. Then the raspberries.
Put the preparation in a mold previously oiled with a little coconut.
Bake for about 30 minutes in a preheated oven at 180°C.