Gluten-Free Pear and Raspberry Cake

itsnotcomplicatedrecipes.com

Angie M

150 g (½ cup + 5 tsp) unsalted butter - at room temperature

160 g (⅔ cup) superfine/caster sugar

3 large eggs - at room temperature

1 teaspoon vanilla extract

75 g (½ cup) gluten-free plain/all-purpose flour

1 ½ teaspoon gluten-free baking powder

125 g (1 ¼ cup) almond flour

2 medium-sized pears peeled, cored and chopped. See Note 1.

125 g (4.4 oz) raspberries fresh or frozen, divided. See Note 2.

¼ cup flaked almonds

icing/confectioners' sugar for dusting

to serve: whipped cream and fresh raspberries optional

Directions at itsnotcomplicatedrecipes.com

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