Ingredients:
For the Almond Cake:
- 1 1/2 cups almond meal (finely ground almonds)
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup milk
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Prepare Cake Batter:
- In a medium bowl, whisk together the almond meal, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg yolks, melted butter, vanilla extract, and milk until well combined.
- Add the egg yolk mixture to the dry ingredients and stir until smooth.
- Whisk Egg Whites: In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the beaten egg whites into the almond mixture, being careful not to deflate the air.
- Bake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Raspberry Sauce:
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 5-7 minutes.
- Once thickened, remove from heat and strain to remove the seeds, if desired.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, dust with powdered sugar and serve with the raspberry sauce drizzled on top.