RASPBERRY Cake

I debated whether to call this a clafoutis, a cobbler or a cake. It's sort of a mix of the best of the three minus the sugar and gluten. The consistency is a tad bit more like a cake rather than a custard, but it's light and versatile. You can practically use any fruit and we also experimented with peaches and strawberries. Fruit is naturally so delicious so why ruin it with so much sugar? We used only 5 dates and 2 Tablespoons of sugar. This might almost satisfy any keto-junkies out there! 

​Time: Under 45 minutes
Servings: Six
​Level: Easy

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INGREDIENTS

• 4 Eggs, separated
• ½ cup Whole Milk
• 5 pitted Dates
• ½ teaspoon Vanilla Extract
• 2 Tablespoons Brown Sugar
• ¼ teaspoon Salt
• 1 ¼ cup Almond Flour
• 1 pint Raspberries
• 1 Tablespoon Unsalted Butter

PREPARATION

1. Preheat oven to 350°.
2. In a mixing bowl, whip egg whites until they form a soft peak.
3. In small blender, blend egg yolks, milk, dates, vanilla extract, brown sugar and salt.
4. In a mixing bowl combine the egg mixture and almond flour.
5. Slowly fold in whipped egg whites to the batter.
6. Using 1 Tablespoon of butter, butter the sides of a baking dish, around 9”.
7. Pour batter into the buttered baking dish and then place the raspberries in the batter.
8. Baked for 30-35 minutes or until a knife comes out clean. (The juicier the fruit is, the longer the cake will take to bake.) 
9. Enjoy with some powdered sugar, a dollop of whipped cream or some ice cream.