150g self-raising flour
150g unsalted butter, softened
150g caster sugar
150g ground almonds
2 large eggs, beaten
150g fresh raspberries, plus extra to serve
icing sugar to dust
You will also need a 23cm cake tin, buttered and the base lined with a disc of buttered baking parchment.
Preheat the oven to 180oc/160oc fan oven/350oF/gas mark 4.
Tip the flour, soft butter, sugar, ground almonds and eggs into a bowl and beat together until pale, light and fluffy.
Spoon the cake mixture into the prepared tin and spread level with a palette knife. Push the raspberries, pointy side up, into the batter.
Bake on the middle shelf of the preheated oven for about 1 hour, checking the cake after 45 minutes and covering it loosely with foil once it has browned to prevent the top colouring too much.
Cool in the tin for 5 minutes and then transfer the torte to a cooling rack until cold. Scatter with extra raspberries and dust with icing sugar to serve.