Raspberry Almond Cake

This raspberry almond cake is a delicious and moist dessert that combines the flavors of fresh raspberries and almond. It's perfect for any occasion.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
Gently fold in the fresh raspberries and sliced almonds.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar.
Slice and serve the raspberry almond cake. Enjoy!