2 cups (200g) almond meal/almond flour
1 cup (200g) granulated sugar
4 large eggs, room temperature
½ cup (115g) unsalted butter, melted
1 tsp baking powder
1 tsp vanilla extract
¼ tsp salt
Zest of 1 lemon (optional)
For the Raspberry Sauce:
2 cups (250g) fresh or frozen raspberries
¼ cup (50g) granulated sugar
1 tbsp lemon juice
1–2 tbsp water (if needed)
🍰 Instructions
1. Prepare Oven & Pan
Preheat oven to 350°F (175°C).
Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
2. Mix the Cake Batter
Beat eggs and sugar until pale and slightly thick.
Add melted butter, vanilla, and lemon zest; mix well.
Fold in almond flour, baking powder, and salt until smooth.
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