from “stone soup” – http://thestonesoup.com/blog/2010/07/the-english-speaking-world-guide-to-cream-a-3-ingredient-cake/
Ingredients: [‘almonds’, ‘eggs’, ‘sugar’, ‘frozen raspberries’, ‘sugar’]
Quantity of Ingredients: [“”,”9 ounces almonds”,”6 eggs”,”9 ounces sugar”,””,”11 ounces frozen raspberries, thawed “,”2 ounces sugar”]
Number of Servings: 8
Steps: [‘Preheat the oven to 350°F Line the base of a 9-inch spring-form tin with baking paper and grease the sides.’, ‘Process the almonds in a food processor until you have a fine meal. Remove to a mixing bowl.’, ‘Process yolks and sugar in the food processor until pale and well-mixed.’, ‘Whisk egg whites with a whisk or stand mixer until they form soft peaks (and look like glossy marshmallows).’, ‘Gently add yolk mixture and almonds to the whites. Stir gently in a folding motion just until everything is combined.’, ‘Transfer to prepared cake tin. Bake approximately 45-50 minutes, until the cake is deep brown and starting to shrink away from the sides of the tin.’, ‘Make sauce: Mash together raspberries and sugar. Taste and add more sugar as necessary.’, ‘Serve cake drizzled with sauce and topped with cream, if desired.’]