Almond Cake With Raspberries - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries
1 c. blanched almonds
1 1/2 c. sugar
1 c. flour
8 Tbsp. butter
2 Tbsp. Amaretto
8 egg whites
pinch of salt
1/2 Tbsp. confectioners sugar

Preparation

Heat oven to 350\u00b0.
Thaw and drain raspberries.
Butter a 9-inch spring-form pan.
Line bottom with waxed paper.
Butter paper.
Grind almonds and 1 cup sugar to a powder; combine with flour.
Melt butter.
Add Amaretto.
Beat white and salt until peaks.
Fold 1/4 of almond mixture at a time into whites, alternating with butter.
Pour into pan.
Gently push raspberries into top of cake.
Cook for 45 to 50 minutes.
Cool and mold. Dust with confectioners sugar.