*Ingredients

°2/3 cup sugar °1/2 cup almond flour °1/2 teaspoon baking powder °1/4 teaspoon salt °2 big eggs °1 stick butter °8 oz almond paste °1/2 teaspoon vanilla extract +Fresh berries °1 (12-oz) package frozen unsweetened raspberries °1/4 cup sugar °2 teaspoon fresh lemon juice

*Directions

Step 1
Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round cake pan with parchment paper and butter the paper and sides of the pan. Place aside. In a medium mixing bowl, combine the sugar, almond flour, baking powder, and salt. Set aside after thoroughly mixing.
Step 2 In a large mixing basin, whip the egg whites with an electric mixer on high speed until soft peaks form. Place in a bowl and put aside. In the same large mixing basin, cream the butter with an electric mixer on medium-high speed until fluffy. Beat in the almond paste, a few pieces at a time, until smooth.
Step 3: Make the sauce In a food processor or blender, purée all of the ingredients. Remove particles by pressing mixture through fine wire mesh sieve. Chill covered. 1 cup recipe
Step 4

Reduce the speed to medium and gradually incorporate the sugar mixture. Beat in the egg yolks until a smooth batter forms. Mix in the vanilla extract. In three additions, gently fold in the egg whites, swirling until no white streaks remain. Smooth the top of the batter into the prepared pan. Bake for 25–30 minutes, or until the top of the cake is gently browned.
Step 5
Cool the cake in the pan for 5 minutes. Run a knife along the edge of the cake, then remove it from the pan and cool fully on a wire rack. Serve the cake with fresh berries, cut plums, or cherries and Raspberry Sauce. The cake can be stored at room temperature for up to 2 days if covered in an airtight container.