Raspberry Almond Cake

2 cups almond flour
2 teaspoons baking powder
¼ tsp salt
3 clam-shells raspberries
6 large eggs
1 cup sugar
1-2 teaspoon almond extract
powdered sugar, for dusting

Preheat the oven to 325°. Butter a 9-inch springform cake pan and line the bottom with parchment paper.

Sift the almond flour with the baking powder and salt into a bowl.

Add the eggs, sugar and almond extract to the bowl of an electric mixer and mix on medium-high speed until thick and glossy, about 15 minutes.

Fold in the almond flour and 1 clam-shell of raspberries in alternating batches, ending with the almond flour. The batter will be thin. Pour the batter into the prepared pan and tap lightly on a hard surface.

Bake the cake for about 50 minutes or until a tester inserted in the center comes out clean. Transfer to a rack and let cool for 10 minutes. Remove the cake from the pan and let cool completely on a rack.

Top the cake with the remaining two clam-shells of raspberries and dust with powdered sugar.

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