In a bowl, sift 4.5 oz of all-purpose flour + 1 teaspoon of baking powder + 2.5 oz almond flour (or ground almonds).
Melt 5.5 oz of butter and mix with 7 oz of powdered sugar + the juice of 1 lemon. Mix the liquid preparation with the solid ingredients and add 2 eggs one by one.
Pour the mixture into an oiled square mold or Pyrex, preferably with a baking sheet. Put 7 oz of raspberries over the mixture. Bake for 30 or 35 minutes in the oven, preheated to 360°F, and voilà!
