Preheat oven to 350° F / 175° C.

Coat an 8 x 8-inch round cake tin with nonstick spray. Cut a round disc of parchment to size, and place in the bottom of the tin. Apply more nonstick spray on top of the parchment.

In a large bowl, whisk together almond flour, cocoa powder, powdered freeze-dried raspberries, baking powder, and sea salt.

In a separate bowl or the bowl of a stand mixer, mix eggs on high speed until fluffy and voluminous, about 3-4 minutes.

Whisk in 160 milliliters (1/2 cup) of the rose simple syrup, followed by the rosewater.

With a mesh sieve, sift the dry ingredients into the egg mixture. (It’s fine if you need to dump the last few tablespoons into the bowl—the primary goal here is to distribute the dry ingredients evenly across the surface, rather than to remove lumps or debris.)

With a rubber spatula, gently fold the dry mixture into the eggs, stirring until evenly encorporated. (This is important, otherwise the cake will sink in the middle!) Try not to deflate the mixture.

Pour batter into prepared tin.

Baked in preheated oven for 25-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool 10 minutes.

Run a knife around the edges and turn the cake upside down onto a plate. Peel away the parchment.

With a pastry brush, brush the warm cake with the remaining rose syrup.*

Garnish as desired. Serve warm or at room temperature.

Wrap leftover cake in foil and store at room temperature for up to two days.