Method

1. Preheat the oven to 140°C. Grease and line a 10 inch cake tin.

2. Cream butter and sugar in a large bowl. Add an egg yolk, mix well, then add a little of the ground almonds and combine well. Repeat until all the yolks and almonds have been added to the mix. Add the vanilla extract and combine well.

3. In a separate bowl, beat the egg whites to form stiff peaks. Gently fold the egg whites into cake mixture with a metal spoon. Keep 6-12 raspberries aside to use as decoration later. Transfer half of the mix to prepared cake tin, arrange half the raspberries on top, then add the rest of the cake mix and finish with the rest of the raspberries.

4. Bake in the oven for 45 minutes-1 hour until cooked through. Insert a clean skewer into the centre of the cake to test. If the skewer is clean it’s ready to come out. If not, let it cook a little longer and test again.

5. Place the cake on a wire rack and allow to cool. Once cool, carefully remove the cake tin and parchment paper. Decorate the top of the cake with some fresh raspberries and almonds and serve.