Collect together your equipment (see Recipe Notes below) and ingredients.

Scatter the raspberries in the base of a buttered baking dish and sprinkle over the sugar.

Use a fork to mash down a little and level the surface for the sponge on top.

Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

Collect together your equipment (see Recipe Notes below) and ingredients.

Ensure the butter is at room temperature and soft enough to beat. If not soften it slightly in the microwave. (Be very careful not to melt it though – just do 5 seconds at a time if you are unsure.)

Put all the remaining ingredients in a bowl and whisk thoroughly with an electric whisk until just combined. This should take around 1 minute, and no more.

Spread over the raspberries and level the surface. Scatter over the flaked almonds, if using, and bake in the centre of the oven for 30 – 35 minutes or until the sponge is cooked. It is cooked when:

– the centre feels springy when lightly touched with your finger and no imprint remains

– a toothpick inserted into the centre of the cake comes out clean

Serve hot or warm with custard, yoghurt, ice cream and/or fresh cream.