Raspberry Lime Cake

Recipe from Mama Me Gluten Free (dot) com


8 oz. eggs (4 large eggs plus one yolk)

8 oz. pure cane sugar

1 tsp. kosher salt

1 1/2 tsp. pure vanilla

2 tsp. baking powder

1 1/4 oz. almond flour (34 grams)

4 1/4 oz. brown rice flour (122 grams)

3/4 oz. sweet rice flour (20 grams)

2 1/2 oz. potato starch (71 grams)

8 oz. (2 sticks) unsalted butter, melted but cooled to room temperature


Seedless raspberry preserves or fresh raspberry puree

Lime curd (homemade or store-bought, just make sure it's gluten-free)

Whipped frosting

Whipped frosting:

3 oz. cream cheese

1/3 cup powdered sugar, plus more to taste

3/4 tsp. pure vanilla

1/4 tsp. pure almond extract

2 cups heavy whipping cream

Fresh raspberries, for topping


Have all cake ingredients at room temperature.

Preheat oven to 350 degrees and line bottoms of two 9-inch round cake pans with parchment paper.

Combine your room-temperature eggs, sugar, salt and vanilla in large mixing bowl. Whisk at low-medium speed until the sugar begins to dissolve, then switch to high for about 8 minutes, until the eggs have turned a very light yellow color and have increased in volume.

Sift your room-temperature flours together with the baking powder and carefully fold the flour mixture into the egg mixture until combined.

Fold room-temperature melted butter into the mixture and pour into lined pans.

Bake about 20 minutes, until a toothpick inserted in the center comes out clean.

Place on a wire rack to cool for several minutes.

When cooled enough to touch, run a knife around the edges and flip over onto the wire rack. Let cool a few more minutes, then carefully slice the cakes in half horizontally to make two layers (optional: you already will have two layers here - this is if you want four layers).

Place the cake pans back over the layers, flip back over and cover with plastic wrap. Place in freezer until firm.

Meanwhile, have your lime curd and raspberry fillings at room temperature to ease in spreading.

Make your whipped frosting.

Whip cream cheese, 1/3 cup powdered sugar, vanilla and almond extracts together until smooth. On low speed, slowly pour whipping cream into the cream cheese mixture. Switch to high until it begins to thicken, then taste and adjust sugar to your preference. Continue beating on high speed until very thick and fluffy. Place in refrigerator until ready to use.

When the cakes have firmed up, remove from the freezer and place the first half of one cake on a cake plate, cut side up.

Spread raspberry filling on the half on the plate, and lime curd on the half going on top of it. Spread whipped frosting on top of the raspberry filling, then place the other cake half, lime curd down, on top. Repeat with all the layers until you've topped the cake. Leave the top without filling.

Spread whipped frosting over top and sides, then top with fresh raspberries if desired. Chill until serving.