Steps
- Preheat the oven to 350°F / 180°C. Grease a deep 8in / 20cm round cake pan with a removable base and line its base with parchment.
- Process 140g of ground almonds, 140g of softened butter, 140g of golden superfine sugar, 140g of self-rising flour, 2 eggs, and 1 teaspoon of vanilla extract until combined.
- Spread half the batter in the pan. Scatter 250g of raspberries over it, then spoon on the remaining batter and gently spread to cover.
- Scatter 2 tablespoons of sliced almonds over the top. Bake for about 50 minutes, until golden and set in the center.
- Cool completely, then remove from the pan and lightly dust with confectioners' sugar.