a whole roasting chicken that has been paprika- and lemon-dusted and then slow-baked with the lemon halves inside. The recipe is really simple. The chicken tastes fantastic and is juicy.
| 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
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 9 g |
| Sodium | 539 mg |
| Sugars | 32 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |