raspberry almond cake
2 1/2 cups frozen raspberries, thawed
1 cup caster sugar
2 cups almond meal (ground almonds)
Procedures:: Best Cake Recipe
Preheat oven to 160°C. Grease a 22cm round springform cake tin. Line base and side with baking paper.
Place 2 cups raspberries in a bowl. Using a fork, mash to combine.
Using an electric mixer, beat eggs and sugar on high speed for 8 to 10 minutes or until thick and glossy. Using a metal spoon, gently fold in raspberry
and almond meal, alternately, until combined.
Pour into prepared tin. Bake for 60 minutes or until golden and firm. Cool in tin for 10 minutes. Transfer to a wire rack to cool completely. Top with
remaining raspberries. Serve. : Best Cake Recipe