Takes 10 minutes, plus 50 minutes in the oven.
Step 1 - Mix the cake
Pre-heat the oven to 180°C / Gas 4 or 160°C for a fan oven. Line and grease a deep 20cm loose-bottomed cake tin. Mix the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
Step 2 - Baking
Spread half the mixture over the cake tin and smooth over the top. Scatter the raspberries over, then spoon the remaining cake mixture on top and roughly spread. Scatter with flaked almonds and bake for 50 minutes until golden. Leave to cool in the tin. Dust with icing sugar to serve.