Ingredients
Scale
- 3/4 c. (1 1/2 sticks) butter, plus more for pan
- 1 1/2 c. pure cane sugar
- 1 1/2 c. unbleached all purpose flour
- 1 c. almond flour
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. sea salt
- 2 large eggs
- 2 egg yolks
- 1 tsp. almond extract
- 3/4 c. raspberries, washed and dried
Instructions
- Preheat oven to 350°. Lightly butter the tart pan or line bottom with parchment paper. Set aside.
- Add butter to a small sauce pan. Cook on medium to high heat until butter browns, swirling pan occasionally, about 10 minutes. Set aside to cool.
- In a medium mixing bowl, stir together sugar, flours, baking powder, and salt.
- Whisk in eggs and extracts to cooled butter.
- Add butter mixture to flour mixture and stir well until combined. Mixture will be very thick.
- Evenly spread batter in tart pan. You can use your hands. Carefully, or not so carefully, place raspberries into the cake. If you happen to drop in a few extras, it’s not such a bad thing.
- Bake for 40-45 minutes. Cover with foil if browning too quickly. Allow to cool before removing from pan. Sprinkle with powdered sugar. Or top with ice cream, whipped cream, or creme fraiche. I’ll let you decide.
