Prepare an 8” round cake pan by generously greasing the bottom and sides with cooking spray and line with parchment paper.
Cream the eggs and granulated sugar on medium-high speed until the mixture becomes pale and thick
Add the lemon zest and vanilla and mix again.
Add the almond flour, baking powder and raspberries and fold through until well incorporated.
Pour the cake batter into the prepared baking tin and tap a few times to remove any air bubbles.
Generously top the cake with flaked almonds and bake in a preheated oven for 30-35 minutes (check that a skewer or toothpick inserted into the centre comes out clean).
Allow the raspberry almond cake to cool in the tin for thirty minutes before cooling it on a wire rack.
Once cooled, dust the cake with powdered sugar. Serve and enjoy!
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