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Grease a baking tray or a rectangular baking tray or big rectangular brownie baking pan (mine is 24x37 cm) and sprinkle with some flour or line with baking paper.
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Preheat the oven to 180°C / 356 F.
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Mix flour and baking powder. Grate the lemon zest directly into the sugar and use your fingers to rub into the sugar to infuse it with flavor. Beat the eggs, lemon sugar, vanilla sugar and salt using a handheld wisk until very fluffy.
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Stir in the yoghurt, amaretto liqueur, oil and lemon juice.
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Then sift in the flour + baking powder. Stir briefly but thoroughly.
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Spread the batter onto the prepared baking sheet or baking pan.
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Then sprinkle the raspberries (frozen if necessary) evenly over the dough and spread the flaked almonds on top.
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Bake the cake for approx. 30 minutes.
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Test for doneness with a skewer 5 mins before the end of the baking time, as every oven bakes differently.
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Dust the cooled raspberry cake with powdered sugar before serving.