Directions

1. Preheat oven to 350 F. Cover molds with non-stick cooking spray or butter and flour. You can use tart molds or muffin tins.

2. In a mixing bowl, mix together almond flour, sugar, zest, all-purpose flour and salt. Add butter and vanilla and beat until combined.

3. Stir in the egg whites a little at a time and mix until batter is smooth.

4. Divide the batter evenly between your molds of choice. Gently place on raspberries (don't press) and sprinkle each with sliced almonds.

5. Baking time depends on the mold. For larger tart molds, bake for 30 minutes. For smaller muffins tins, 15 minutes. Cakes should be golden brown.

6. Remove cakes from molds and let cool on a wire rack. Dust with powdered sugar for serving.