Almond Cake With Raspberry Sauce

Name: Almond Cake With Raspberry Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 9-inch cake, 8 serving(s)
Ingredients: 9 ounces almonds; 6 eggs; 9 ounces sugar; 11 ounces frozen raspberries, thawed; 2 ounces sugar

Submitted by ellie3763

"from "stone soup" - http://thestonesoup.com/blog/2010/07/the-english-speaking-world-guide-to-cream-a-3-ingredient-cake/"

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Ready In:: 1hr 10mins
Ingredients:: 5
Yields:: 1 9-inch cake
Serves:: 8

ingredients

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

directions

Preheat the oven to 350°F 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.