Raspberry And Almond Cake

• 1/4 cup sliced almonds
• 1 cup butter, softened + 2 tbsp
• 2 1/4 cups granulated sugar
• 6 None eggs
• 1 cup all-purpose flour, sifted + 2 tbsp
• 1/2 cup self-rising flour, sifted
• 1 1/4 cups ground almonds
• 2/3 cup sour cream
• 10.5 oz frozen raspberries
• None None powdered sugar, to dust
• None None fresh raspberries, to serve

1. Preheat oven to 350u0b0F. Lightly grease a 9 1/2 inch springform pan. Line base and sides with parchment paper. Sprinkle 2 tbsp sliced almonds over base.
2. Cream butter and sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, ground almonds, sour cream and frozen raspberries. Transfer to prepared pan and sprinkle with remaining almonds. Bake for 1 hour 30 mins, until a skewer inserted in the center comes out clean. Let cool in pan.
3. Dust with powdered sugar and serve with fresh raspberries.

almonds, butter, sugar, eggs, flour, flour, ground almonds, sour cream, frozen raspberries, powdered sugar, fresh raspberries

Taken from recipes-plus.com/api/v2.0/recipes/25027 (may not work)