I made only one row of raspberries, and they obviously sank to the bottom. So it might be better to follow the instructions.
- 2 ½ Tbs rose syrup
- 2 Tbs whole milk
- 2 cups almond flour
- 1 cup confectioners' sugar
- 3 large eggs (separated)
- 1 whole egg
- 2 ½ Tbs sugar
- 12 Tbs 170g butter, at room tº
- ¼ teaspoon rose extract (I didn't use it)
- ½ cup + 1 Tbs all purpose flour
- 1 pint raspberries
- Preheat oven to 350º.
- Grease a 9x5 inch loaf pan and dust with ground almonds.
- Mix rose syrup with milk in a small bowl.
- In the bowl of a stand mixer or a large bowl with an electric mixer, add butter and sift the almond flour with the confectioners´ sugar on top of it. Beat this together for 3 minutes, until light, scraping the sides of the bowl as needed.
- Add the egg yolks, one at a time, while beating at medium speed.
- Add the whole egg and beat one more minute.
- Add the rose syrup and milk (and the rose extract if using). Mix well.
- In a large bowl beat the egg whites until beginning to hold soft peaks, add the sugar and beat until firm and glossy. (I did it during the three minutes the butter and almonds were beating.)
- With a spatula, mix the whites in three additions, alternating with the flour in two additions, into the egg batter. Do it gently but as quickly as possible.
- Pour 1/3 of the batter into the prepared pan. Arrange half the raspberries in three rows. Add half of the remaining batter and cover gently the raspberries. Arrange the remaining berries the same way as before, and finally cover them with the remaining batter.
- Lower the oven to 325ºF and bake for 55 to 60 minutes, or until a tester inserted comes out clean. If browning too quickly, lower the oven to 300ºC.
- Let cool on wire rack and serve sprinkled with confectioners' sugar.