Raspberry Almond Cake

In a medium sauce pan, add frozen raspberries, cornstarch, sugar, lemon zest, and lemon juice and place over medium heat. Stir all ingredients together frequently and let it come to a boil, then let it boil for 5-6 minutes, stirring occasionally. Turn off the heat and let the jam cool completely before moving to the cake. You can make this ahead.
2 cups (12 oz.) frozen raspberries, ⅓ cup (66g) granulated sugar, 1 tablespoon cornstarch, zest of 1 lemon, 1 tablespoon lemon juice

Preheat the oven to 350℉ and line a 9 inch Springform pan with parchment paper.
In a bowl, combine flour, almond flour, baking powder, and salt, mix and set aside.
1½ cups (180g) all purpose flour, ½ cup (48g) almond flour, 1½ teaspoon baking powder, ½ teaspoon salt
In a medium bowl, cream the softened butter and sugar using a hand or stand mixer for a few minutes until completely smooth. Add the eggs and vanilla extract and mix for 1-2 minutes until the mixture is smooth. Add olive oil and mix until combined.
4 tablespoon Unsalted butter, ¾ cup (150g) granulated sugar, 2 large eggs, ¼ cup neutral oil, 1 teaspoon vanilla extract
Alternate the dry ingredients and milk and mix in between additions. Once all incorporated, stop mixing.
1½ cups (180g) all purpose flour, ½ cup (48g) almond flour, 1½ teaspoon baking powder, ½ cup milk, ½ teaspoon salt
Pour the batter into the prepared pan, then top with the cooled raspberry jam and sliced almonds.
¼ cup sliced almonds
Bake for 40-50 minutes until toothpick inserted comes out clean.
Once cooled, top with powdered sugar and whipped cream (optional)
Powdered Sugar, Whipped Cream