INGREDIENTS
1 lb
Raspberries
3
Eggs
2 tsp
Lemon juice, fresh
1
Maple syrup
1 3/4 cups
All-purpose flour
1/2 tsp
Almond extract
1 tsp
Baking powder
3/4 tsp
Baking soda
1/2 tsp
Salt
1/4 cup
Sugar
1
Whipped cream
1/2 cup
Almonds, toasted finely ground
3 tbsp
Butter, unsalted
1 3/4 cups
Buttermilk