¾cupSuper Fine Almond Flour (¾ cup almond flour = 55g; see note)
¼tsp Baking Powder
1cupWhite Sugar(1 cup white sugar = 200g)
Powdered Sugar, for dusting(optional)
Preheat oven to 350°F / 177°C.
In a medium mixing bowl, melt the butter (portion for the cake) in the microwave. Set aside and allow it to cool slightly.
Line a 9-inch round pan with a round of parchment paper and then spray it with nonstick cooking spray. (Note: I know it’s a bit of a hassle to cut out a parchment paper round, but berries have a tendency to stick, so you’ll be glad you did it here.)
In a small mixing bowl, whisk together all-purpose flour, almond flour, baking soda, and baking powder. Set aside.
To the bowl with the melted butter, add sugar, eggs, and almond extract. Whisk well until pale and foamy.
Pour dry ingredients over wet ingredients and gently stir everything until just combined.Pour batter into prepared cake pan. Tap the pan firmly on the counter to help the batter spread out into any even layer.
Scatter raspberries over top of the cake. (Resist the urge to press them in at all - they will naturally sink to different levels as the cake bakes.)
Bake until cake starts to pull away from the edges of the pan and the center is just set, 34 to 37 minutes.
Let cake cool for 10 to 15 minutes in the pan. (Note: The cake will sink slightly in the middle as it cools. This is what gives it a rich, tender-chewy texture.)
Run a knife around the edges to help it release before slicing it or transferring it to a serving plate. If you'd like, dust it lightly with powdered sugar right before serving.
Almond Flour - This cake will work with either natural or blanched almond flour. It will have a more golden color and rich nutty flavor if using natural almond flour. For the most tender texture, be sure to use super-fine almond flour.