This moist delicious cake has only four ingredients... well 5 if you count the icing sugar sprinkled on top.
Step 1: Collect your ingredients
2 1/2 cups frozen raspberries, thawed
1 cup caster sugar
2 cups almond meal (ground almonds)
Step 2: Create
Lol - you can tell I am an Aussie - check out the vegemite in the background!
Preheat your oven to 160oC.
Grease your can tin (a springform tin is the easiest for this cake).
Line base and sides with baking paper.
Place 2 cups of the raspberries in a bowl. Using a fork, mash them. Keep the other 1/2 a cup of nice ones for decorating later.
Using your electric mixer or with some hard work using a whisk - beat the eggs and sugar for about 8 minutes until it becomes thick and glossy like the picture above.
Using a metal spoon, gently fold in the crushed raspberries and the almond meal.
Pour the mix into your prepared tin. Bake for 60 minutes - your cake will be big and fluffy almost like a souffle. Cool in tin for 10 minutes. Transfer to a wire rack to cool completely. Top with remaining raspberries and a sprinkle of icing sugar.
This cake is best cooked in a conventional oven - fan forcing tends to over-brown it.