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Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
In a bowl, mix together sugar, almond flour, baking powder, and salt.
In a separate bowl, beat eggs until fluffy.
Add melted butter, almond paste, and vanilla extract to the eggs and mix well.
Combine the dry ingredients with the egg mixture until smooth.
Pour the batter into the cake pan and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool before serving.
For the raspberry sauce, cook frozen raspberries, sugar, and lemon juice in a saucepan over medium heat until the raspberries break down and the mixture thickens.
Serve the almond cake with fresh berries and raspberry sauce on top.