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I really hope you try these as they are heavenly. The raspberry and almond are such a lovely combination. Always a compliment when your Mum who is the Queen of cakes eats one and takes the rest home.

Get yourself a good book, a cup of tea and one of these. Reminiscent of a bakewell only fruitier and squidgier.

Makes 12

Ingredients

225g butter

300g caster sugar

150g plain flour

Half teaspoon baking powder

3 eggs

175g raspberries

Handful of flaked almonds – to scatter on top

1 teaspoon almond essence

Icing sugar to dust over

Method

Pre heat your oven to 200c / 180c fan

Line and grease your cake tin. Leave a little of the greaseproof paper hanging over so you can lift the cake out easy once it is cooked. I used a 28x19cm oblong shallow tin.

You’re going to love this cake as it’s fabulously easy. Simply place all your ingredients for the cake except your raspberries and flaked almonds into a large mixing bowl and whisk with an electric whisk or however you wish until smooth and creamy.

Now add your raspberries and fold them into the mixture evenly. Smooth over so it’s nice and flat with a palette knife and sprinkle on your flaked almonds.

Pour into your cake tin and bake on the middle shelf of the oven for 35 minutes.

You will see it rising and when it’s ready to take out it will be lightly golden and springy to the touch in the centre.

Remove from oven and allow to cool in the tin for 10 minutes or so. Once the cake has cooled down remove by lifting out by the greaseproof paper and place on a wire rack to cool. Slice into squares and scatter over a little dusting of icing sugar for aesthetic purposes.