Fabienne's Gluten-Free Raspberry Almond Cake Recipe

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.