Earl Grey and Raspberry Pound Cake

For cake: Preheat oven to 325°. Butter and flour an 8x4x2-inch loaf pan. In a medium bowl, combine all-purpose flour, almond flour, baking powder and salt; set aside.

Empty the tea leaves from three of the tea bags into a small bowl. Add 1 tablespoon cold water; let soak 10 minutes.

In a large bowl, beat butter and almond butter with an electric mixer on medium speed 30 seconds. Add 3/4 cup granulated sugar and the orange zest. Beat until light and fluffy. Add the soaked tea leaves; beat to combine. Add eggs, one at a time, beating well after each addition, scraping sides of bowl occasionally. Gently fold flour mixture into batter. Fold in 1/2 cup raspberries. Spread in prepared pan.

Bake until a wooden toothpick inserted in center comes out clean, about 65 minutes. Cool in pan on a wire rack 10 minutes. Remove from pan.

Make raspberry puree: In a blender or food processor, puree 2/3 cup raspberries until smooth. Press through a fine-mesh sieve to remove seeds. You should have about 4 tablespoons of puree. Set aside to use in syrup and glaze.

For raspberry syrup: In a small saucepan, bring 1/4 cup water to a boil. Remove from heat. Add the 1 remaining Earl Grey tea bag and steep 3 minutes. Remove tea bag. Add 1 tablespoon raspberry puree, 1/4 cup granulated sugar and 1 teaspoon lemon juice. Bring to a boil, stirring to dissolve sugar.

Brush warm cake with raspberry syrup and allow syrup to soak in. Repeat until all syrup is used. Cool cake completely on a wire rack.

For glaze: In a medium bowl, whisk together powdered sugar, 3 tablespoons raspberry puree, 2 teaspoons water and 1 teaspoon lemon juice until smooth. Put cake on a wire rack set over a sheet of wax paper. Pour glaze over cake. Place cake on a serving dish. Let glaze dry at room temperature 2 hours before decorating with fresh raspberries. (You may not use all the berries.)