Blueberry/raspberry cake

This is a recipe you all tried with different fruits. Blueberries and raspberries coated in lemon zest and cardamom are as wonderful as anything. A perfect kick of sweet fruity berry sourness balance!!! It’s an almond base sunken cake with a gooey, sticky texture, not overly sweet and definitely delicious! The finely ground almonds give it a frangipane-ish, moist flavor. The addition of sourdough balances the sweetness. ingredients:butter, sugar (cane and white), free range eggs, pure vanilla beans, flour, almond flour, berries, cardamom, lemon zest, sourdough For allergens see ingredients in bold