In this recipe we wil be using room temperature eggs and butter. Bring the eggs and butter to room temperature by letting the ingredients sit on the counter for a few hours before baking.
2
Start by crushing the almonds in a blender or food processor. We want the almonds to be as crushed as possible, almost like flour. Set aside.
3
Preheat the oven to 175 degrees celsius and prepare a 20 cm cake pan.
4
Add butter and sugar to a bowl and mix until the butter is light and airy, approximately 3 min.
5
Add eggs and almond essence. Mix until the eggs and almond essence are well incorporated with the rest of the ingredients.
6
Mix in all-purpose flour, crushed almonds, salt, vanilla sugar and baking powder. Mix until combined.
7
Combine 2/3 of the raspberries with some flour and fold in to the batter.
8
Pour the batter in to the cake pan. Sprinkle almond flakes and the rest of the raspberries.
9
Bake in the oven for 50-60 minutes or until a cake needle comes out clean. If the cake is browning too quickly, cover it with foil. Let cool for 10-15 minutes.
10
Top the cake with a drizzle of powdered sugar and serve with whipped cream or vanilla ice cream.
