Pie cake with almonds and raspberries

A delicious cake with almonds and raspberries will bring a lot of pleasure.

Ingredients

• Softened butter - 180 g
• Sugar - 180 g
• Vanilla extract - 1 tsp
• Large eggs (lightly beaten) - 3 pcs.
• Zest of one orange
• Almond petals - 50 g
• Flour - 200 g
• Milk - 2 tbsp. l.
• Raspberries fresh or frozen - 200 g
• Powdered sugar for decoration

Directions

1. Turn on the oven to preheat to 160 degrees. Line a 20cm round springform pan with parchment paper.
2. In a large bowl, mix sugar and butter, grind until white, add vanilla extract, and then, while whisking the mass, add one egg at a time.
3. Put the lemon zest and most of the almonds into a bowl. Then add flour and milk, mix well. And at the end, add almost all the raspberries, mix gently.
4. Pour the batter into the prepared pan and top with a few remaining raspberries and sprinkle with the remaining almond flakes. Place the pan in the preheated oven and bake the almond and raspberry tart for about 1 hour 15 minutes (depending on the oven).
5. Cool the finished product at room temperature, and then sprinkle the cake with almonds and raspberries with powdered sugar.