Ingredients:

• 140 g ground almonds
• Powdered sugar for dusting 
• 140 g softened butter 
• 140 g sugar 
• 140 g all-purpose flour 
• 1 teaspoon baking powder 
• 2 eggs 1 teaspoon vanilla extract 
• 250 g fresh or frozen raspberries (or other tart berries of your choice) 
• 2 tablespoons sliced almonds 

Instructions:

1. Preheat your oven to 180°C (350°F). 
2. Grease a 20 cm (8-inch) round, deep baking pan with butter. 
3. Prepare the Batter: In a mixing bowl, whisk together eggs and sugar until creamy. Add softened butter, ground almonds, flour, and baking powder. Mix thoroughly until a smooth batter forms. 
4. Layering: Spread half of the batter evenly in the prepared pan. Sprinkle the raspberries over the batter. Carefully spread the remaining batter over the raspberries, smoothing the top with a spatula. 
5. Topping: Sprinkle the surface with sliced almonds, adding a delightful crunch to the cake. 
6. Baking: Place the pan in the preheated oven and bake for about 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. 

Allow the cake to cool in the pan for a while. Once it's cool enough to handle, transfer it to a wire rack to cool completely. 
Dust the cooled cake with powdered sugar, adding a touch of sweetness to every bite. For an extra indulgence, serve the cake slices with a dollop of freshly whipped cream or a scoop of your favorite ice cream.

If you don't like raspberries or don't have them on hand, you can substitute them with other tart fruits. For sweeter fruits, simply reduce the amount of sugar used in the recipe.

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