Raspberry And Almond Cake

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   1. Preheat the oven to 160u00b0C/325u00b0F and well grease a 20cm tin with butter.

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   2. In a large bowl or the bowl of a stand mixer, whisk together the eggs and sugar until the mixture is light and fluffy and has tripled in size (at least 5 minutes, probably closer to 10).

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   3. Pour in the olive oil and vanilla and continue to whisk until it has been incorporated.

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   4. Fold the flour and almond meal into the mixture with a metal spoon, trying not to lose any of the air.

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   5. Finally fold in the raspberries.

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   6. Pour into the tin and bake for 35-40 minutes until the cake is golden brown and starting to shrink from the edges of the tin. Leave to cool in the tin for 10 minutes before transferring to a wire rack.

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   7. To serve, dust with powdered sugar.

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   Loosely adapted from Felicity Barnum Bobb's Olive Oil Spong Cake in Delicious magazine.

* Per serving · 4 servings · Values may vary.