Raspberry and Almond Cake

200g unsalted butter
200g sugar
700g fresh raspberries
2 large eggs
100g S.R. flour
75g ground almonds
1 tsp. vanilla essence

Oven 180C/Gas 4.
Grease a 20cm cake tin.
Melt 75g of the butter and add 75g sugar. Warm on a low heat until the sugar has dissolved. Put 500g of the raspberries into the mixture and mix carefully. Pour over the bottom of the cake tin.

Cream the butter and sugar until soft and slowly add the eggs. Fold in the flour, the almonds and the essence. If the mixture is too dry, add a little milk. Put the mixture on top of the raspberry mixture in the tin and cook for 40-45 minutes until the cake has risen and golden.

Leave in the tin to cool before turning out onto a wire tray to cool. Serve with the remainder of the raspberries on top and with any remaining syrup.