Preheat your oven to 350°F (175°C) and grease a Bundt pan with gluten-free cooking spray and a mixture of cinnamon and sugar.

In a large mixing bowl, cream together ultrafine sugar, softened butter, and almond extract using an electric mixer for 2-3 minutes until light and fluffy.

Add eggs one at a time, beating well after each addition until the mixture is smooth and slightly glossy.

In a separate bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, ground cloves, and salt. Gradually mix into the wet ingredients, alternating with milk.

Pour the batter into the prepared Bundt pan and bake for 50-55 minutes. Check for doneness with a toothpick.

Once baked, let the cake cool in the pan for about 10 minutes. Invert onto a cake platter to release.

To make the icing, whisk together powdered sugar, almond extract, and enough milk for a smooth drizzling consistency.

Drizzle icing over the cooled cake and decorate with fresh berries and optional rosemary.