Step 1

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.

Step 2

In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes.

Step 3

Add eggs, vanilla and almond extracts and beat briefly to combine. Don’t worry it it goes a little lumpy at this stage.

Step 4

Add flour, almond meal, baking powder and salt, along with the milk. Gently mix together on a low speed, just until cake batter is smooth and creamy.

Step 5

Roughly tear 95 grams (3/4 cup) of the raspberries in half and fold them into the batter. Transfer batter to prepared pan. Press remaining whole raspberries on top. Scatter over flaked almonds.

Step 6

Bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.

Step 7

Leave cake to cool for 10 minutes before carefully transferring to a wire rack to cool completely. To serve, dust cake lightly with icing sugar.