Heat oven to i 350°, Brush bottom of 8-in. cake pan with melted butter and line with circle of waxed paper. Brush paper and side of pan with butter. Lightly dust with flour and shake out excess. Process almonds and 1/2 cup sugar in food processor until very finely ground. Transfer to mixing bowl and stir in flour. Process 1/2 cup butter and remaining 5 tsp. sugar in food processor until smooth. Add eggs, 1 at a time, and process until blended after each addition. Add almond mixture, rum, and vanilla; process just until smooth. Pour batter into prepared pan. Bake until top is golden and cake pulls away from side of pan, 30-35 minutes. Invert onto wire rack, peel off paper, and let cool completely. Set aside several raspberries for garnish. Puree remaining berries in food processor. Mix in liqueur and confectioners sugar to taste Strain coulis through fine sieve. To serve, sift confectioners sugar over cake and cut into wedges. Spoon coulis onto dessert plates and place cake wedges on coulis. Garnish with raspberries. Nutrient value: 313 cal, 4 g prot, 21 g fat, 27 g carb, 30 mg sod DESS 78