Ingredients
7 tbs butter
1/2 cup sugar
2 eggs
1 1/4 cup ground almond flower.
1 tsp lemon zest
pinch of salt
1/2 cup raspberry jam,heated and strained
2tbs raspberry liqueur optional
everything at room temp
Preparation
beat butter,sugar lemon zest and salt until fluffy,add eggs one at the time until incorporated. Blend in almonds and pour in prepared pan shake pan until batter is level. Bake for 20 to 25 min in center of the oven. wait for 10 min invert pan on rack peel of the parchment paper while still warm,cool completely.Mix in liqueur in with heated and strained preserves. Paint the surface of the cake with it,arrange raspberries on top and gaze them with remaining preserves.
