Preheat oven to 350. Line bottom of springform pan or round cake pan with parchment paper. Butter paper and sides of pan.
Grind almonds and 1 cup of the sugar together in Cuisinart (or mix together almond meal and 1 cup of sugar) and then combine with the flour.
Beat egg whites until soft peaks form and then gradually add in 1/3 cup sugar and beat until stiff peaks form.
Fold 1/4 of the almond mixture into the egg whites, alternating with 1/4 of the melted butter until all folded in.
Scoop into prepared cake pan and press raspberries onto top of the cake.
Bake for approximately 45 minutes until toothpick/cake tester comes clean.
Cool in pan, remove springform, and dust with powdered sugar to serve.