Almond Cake With Raspberry Sauce

from "stone soup" - http://thestonesoup.com/blog/2010/07/the-english-speaking-world-guide-to-cream-a-3-ingredient-cake/

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 9-inch cake

Ingredients

• Cake

• 9  ounces  almonds
• 6  eggs
• 9  ounces sugar

• Sauce

• 11  ounces frozen raspberries, thawed
• 2  ounces sugar

Directions

1. Preheat the oven to 350°F Line the base of a 9-inch spring-form tin with baking paper and grease the sides.
2. Process the almonds in a food processor until you have a fine meal. Remove to a mixing bowl.
3. Process yolks and sugar in the food processor until pale and well-mixed.
4. Whisk egg whites with a whisk or stand mixer until they form soft peaks (and look like glossy marshmallows).
5. Gently add yolk mixture and almonds to the whites. Stir gently in a folding motion just until everything is combined.
6. Transfer to prepared cake tin. Bake approximately 45-50 minutes, until the cake is deep brown and starting to shrink away from the sides of the tin.
7. Make sauce: Mash together raspberries and sugar. Taste and add more sugar as necessary.
8. Serve cake drizzled with sauce and topped with cream, if desired.