from: Donna Hay Magazine March/April 2005
Ingredients
6.5 oz butter, softened
1 c caster sugar (superfine)
4 eggs
2 1/2 c almond meal, sifted
1 c all-purpose flour, sifted
1 t baking powder, sifted
1/4 cup powdered sugar
2.5 c frozen raspberries
Directions
Heat oven to 320. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 min or until light and creamy. Gradually add the eggs and beat well. Fold mixture through the almond meal, flour and baking powder. Spoon the mixture into a 9×12 baking pan lined with parchment paper and greased with cooking spray. Top with raspberries and sifted powdered sugar. Cook for 1 hour, 15 minutes
This may be served with whipped cream but is just as good alone.