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1
Preheat the oven to 350.
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2
Butter and flour a 9-by-2-inch round cake pan.
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3
Spread the almonds on a small baking sheet and toast for about 4 minutes, or until golden.
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4
Transfer to a work surface and let cool.
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5
Crush the almonds with a rolling pin until very fine, but with a few larger pieces remaining.
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6
Transfer to a bowl and add the 2 cups of confectioners' sugar, the flour and salt.
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7
In a large bowl, beat the egg whites until firm peaks form.
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8
Fold in the dry ingredients, a handful at a time, until no streaks of flour remain.
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9
In a large glass measuring cup, combine the butter, Chambord, almond extract and lemon zest.
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10
Pour about one-quarter of the butter mixture down the side of the bowl and gently fold into the batter until blended.
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11
Fold in the remaining butter mixture in 3 batches, pouring each down the side of the bowl.
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12
Fold in the cranberries and spread the batter in the prepared pan.
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13
Bake the cake for about 35 minutes, or until golden and the top springs back when lightly pressed.
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14
Sift the remaining 1 tablespoon of confectioners' sugar over the cake and bake for 5 minutes longer.
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15
Let the cake cool in the pan for 10 minutes.
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16
Invert the cake onto a wire rack, then turn it right side up on a serving plate and let cool to room temperature.
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17
In a food processor or blender, puree the raspberries with the granulated sugar and lemon juice.
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18
Strain into a bowl.
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19
Cut the cake into wedges and serve with the raspberry sauce and whipped cream.
