Frozen Almond-Raspberry Cake

1. 1

   Preheat oven to 375F.

2. 2

   Mix first 5 ingredients in bowl.

3. 3

   Press mixture into 8-inch-diameter springform pan.

4. 4

   Bake until just golden brown on edges, about 10 minutes.

5. 5

   cool completely.

6. 6

   Drop frozen yogurt and sorbet by alternating scoopfuls into prepared pan.

7. 7

   Press yogurt and sorbet firmly to avoid air spaces.

8. 8

   Cover with plastic and freeze until solid, about 4 hours.

9. 9

   (Can be prepared 5 days ahead.)

10. 10

    Release sides of pan.

11. 11

    Garnish top of cake with raspberries.

12. 12

    Cut cake into wedges and serve.

No additional tips available.