Pistachio Almond Raspberry cake gluten free

Pistachio Almond Raspberry Cake - 375ºF 50-55 minutes 8" springform pan

the cake

dry bowl

125g pistachios (unsalted and shelled and finely ground to flour)
100g almond flour
50g plain GF flour

1 tsp baking powder

1/2 tsp salt

wet bowl 

250g butter, at room temperature

250g sugar - using allulose 1 1/2 cups 

4 eggs

the topping

200g Raspberries or other sweet tart fruit  
3 tablespoons sugar
25g pistachios roughly chopped

the making

Preheat the oven to 375ºF & line a springform cake pan with parchment.

Sift the dry ingredients together in a separate bowl and set aside. 

Toss the raspberries and sugar together and set aside.

Take the 125g of pistachios and place them into a food processor and pulse them to a fine flour similar to the almond flour. 

In a mixer add the butter and sugar until pale and fluffy - this take a few minutes. 

Add one egg in at a time - suggest cracking them into a seperate bowl and then adding them in. 

Once the wet is well combined, fold in the dry ingredients.

Pour the batter into the prepared can pan and make sure the batter is level. 

Take the sugared raspberries and place them around the top of the cake. 

Bake for 50-55 minutes or until a skewer comes out clean. 

While the cake is baking rough chop the 25g pistachios and hold them until the cake is out of the oven then quickly while the cake is hot add the pistachios to the top and gently press them into the cake. The nuts should get sticky from the cake heat. 

cool 30 minutes before serving...