Flourless Almond And Raspberry Cake Recipe

Preheat oven to 160°C (fan)/320°F.
Dust the raspberries in the coconut flour and prepare the crumble topping in a small bowl. Set both aside for now.
Brush an 8-inch/20cm round cake-pan or springform pan with a little coconut oil, melted butter or spray with cooking spray then line with parchment paper/baking paper.
Add the almond flour, salt, baking powder and lemon zest to a large bowl and briefly whisk to combine.
Add the eggs, maple syrup and vanilla extract to the same bowl and gently stir together using a spoon or rubber spatula until everything is well combined.
Tip the raspberries into the batter and stir gently to mix them through. Some will break but try not to break them all.
Pour the mixture into the prepared tin and sprinkle the crumble over the top of the cake batter.
Place the tin into the preheated oven and bake for 1 hour or until a skewer or cake tester inserted comes out clean.
Remove from the oven and cool in the pan for 10 mins then tip onto a wire rack to finish cooling. For best results, leave the cake to cool completely at room temperature before serving.
Serve as is or with a dollop of yoghurt, cream or ice cream and extra berries.