Almond Torte With Fresh Raspberry Sauce

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a mixing bowl, combine the almond flour, all-purpose flour, and salt. Mix well and set aside.

3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the almond and vanilla extracts.

5. Gradually fold the dry ingredients into the wet mixture until fully incorporated.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Bake in the preheated oven for 30-35 minutes, or until the torte is golden brown and a toothpick inserted into the center comes out clean.

8. While the torte is baking, prepare the raspberry sauce. In a small saucepan, combine the fresh raspberries and water. Cook over medium heat, stirring occasionally, until the raspberries break down and form a sauce.

9. Remove the raspberry sauce from the heat and strain it through a fine-mesh sieve to remove the seeds. Allow the sauce to cool slightly.

10. Once the torte is done baking, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11. Dust the cooled torte with powdered sugar and serve slices with a generous drizzle of the fresh raspberry sauce.