Recipe from 4 ingredient Gluten Free
225g almond meal
2 cups frozen rasberries, thawed and pureed
6 eggs
1 cup sugar (I use less, like about half)
beat eggs and sugar together until fluffy, add almond meal and rasberries. Stir in well, pour into prepared baking tin, bake for 1 hour at 160C. When cool ice.
Cream cheese icing - 1 cup (or less, depending on what you have on hand) cream cheese, 2T sifted icing sugar, squirt lemon juice. Spread over cake, refrigerate until ready to eat!
