-
1
For the cake:
-
2
Preheat oven to 350F (180C).
-
3
Coat two 9-inch round cake pans with cooking spray with flour or coat the pans with regular cooking spray, line them with parchment paper and spray the paper.
-
4
Mix together whole wheat pastry flour, all-purpose flour, baking powder and salt in a small bowl.
-
5
Set aside.
-
6
Place almonds in a food processor and process until finely ground.
-
7
Add milk, oil and almond extract and pulse to combine.
-
8
Beat egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.
-
9
Add 1/4 cup sugar in a slow, steady stream.
-
10
Continue beating until stiff peaks form.
-
11
Whisk egg yolks and the remaining 1/2 cup sugar in a large bowl on medium speed until pale yellow and doubled in volume, about 5 minutes.
-
12
Gently stir the almond mixture into the egg-yolk mixture with a rubber spatula.
-
13
Add the flour mixture; gently stir until just incorporated.
-
14
Add about 1 cup of the whites into the batter, whisk until combined.
-
15
Gently fold the remaining whites into the batter, using long, even strokes, until just incorporated and no white streaks remain.
-
16
Divide the batter between the prepared pans, spread it to the edges and gently rap the pans against the counter once or twice to settle the batter.
-
17
Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached, 18 to 20 minutes.
-
18
Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes more.
-
19
To assemble cake:
-
20
Place one layer, top-side down, on a serving plate; spread raspberry jam over it.
-
21
Cover it with the second layer, top-side down.
-
22
Sift powdered sugar over the cake.
-
23
Decorate with fresh raspberries.
