Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (50g) super-fine almond flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.75 cup (170g) full-fat sour cream, room temperature
  • 2 large eggs, room temperature
  • 0.5 cup (113g) unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 0.5 tsp pure almond extract
  • 1.5 cups (125g) fresh raspberries, divided
  • 0.25 cup (25g) sliced almonds
  • 1 tbsp coarse sparkling sugar

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9 inch pan thoroughly. Line the bottom with parchment paper to prevent sticking. This ensures the cake starts rising immediately when it hits the heat.
  2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and sea salt.
  3. In a separate bowl, whisk the sour cream, eggs, melted butter, and extracts until smooth and pale yellow.
  4. Fold the wet ingredients into the dry using a spatula. Stop as soon as no flour streaks remain. Over mixing activates gluten and makes the cake tough.
  5. Spread half the batter into the pan, then dot with half of the raspberries.
  6. Dollop the rest of the batter over the berries and smooth gently.
  7. Press the remaining raspberries into the top and sprinkle with sliced almonds and sparkling sugar.
  8. Bake for 45 minutes until the top is golden and a tester comes out clean.
  9. Let it sit in the pan for 15 minutes before transferring to a wire rack. Listen for a slight crackling sound as the sugar crust cools.