3/4 to 1 cup sugar, depending on the sweetness of the berries
½ cup unsalted butter, softened
2/3 cup unbleached flour, sifted
1/3 cup almond flour
1 teaspoon baking powder
Pinch of salt
½ pint fresh raspberries
Sprinkling of sugar for topping and to coat the baking pan.
Preheat oven to 350 degrees F.
Butter and sugar and 8 or 9 inch baking pan.
Using a Kitchen Aid or hand mixer… cream the sugar and butter.
Add the eggs one at a time mixing well after each.
Add the flour, baking powder and salt. Mix well.
Spoon the batter into prepared baking pan.
Place the raspberries up on top of the batter.
Sprinkle lightly with sugar… optional.
Bake 45 minutes approximately.
Remove and cool to lukewarm. Serve plain or with whipped cream or ice cream.