Almond Cake With Raspberry Sauce - cooking recipe

Ingredients

Cake
9 ounces almonds
6 eggs
9 ounces sugar
Sauce
11 ounces frozen raspberries, thawed
2 ounces sugar

Preparation

Preheat the oven to 350\u00b0F Line the base of a 9-inch spring-form tin with baking paper and grease the sides.
Process the almonds in a food processor until you have a fine meal. Remove to a mixing bowl.
Process yolks and sugar in the food processor until pale and well-mixed.
Whisk egg whites with a whisk or stand mixer until they form soft peaks (and look like glossy marshmallows).
Gently add yolk mixture and almonds to the whites. Stir gently in a folding motion just until everything is combined.
Transfer to prepared cake tin. Bake approximately 45-50 minutes, until the cake is deep brown and starting to shrink away from the sides of the tin.
Make sauce: Mash together raspberries and sugar. Taste and add more sugar as necessary.
Serve cake drizzled with sauce and topped with cream, if desired.