Pink Raspberry Almond Cake – Brownie Mischief

Ingredients

• 1 cup (113g) cake flour, sifted
• 1/3 cup (37g) almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 cup (57g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 3 tablespoons (43ml) avocado oil or neutral oil of your choice
• 1 large egg, room temperature
• 1 large egg white, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/4 cup (57g) sour cream, room temperature
• 1/2 cup (118ml) whole milk, room temperature
• 8 large raspberries
• 1 cup (120g) powdered sugar, sifted
• 1 tablespoon (14g) unsalted butter, melted
• 1 small dash fine sea salt
• 1-2 tablespoons (15-30ml) whole milk, room temperature
• Fresh raspberries for garnish (optional)
• Sliced almonds for garnish (optional)