Instructions

1. Preheat oven to 160 °C.
2. Line the base of a 20-cm cake tin with baking-paper.
3. Beat the sugar and butter until fluffy and creamy. Add the vanilla , then the eggs one by one (whilst you keep beating).
4. Put aside a small handful of almonds. Break the rest into small bits and fold these gently into the batter together with the orange zest.
5. Sieve the flours into the mixture and add the milk. Gently fold these into the mixture. Then fold in the raspberries. Do not overmix!
6. Transfer the batter into the cake tin, spread it around evenly. Sprinkle with the remaining almonds.
7. Put the tin in the oven and bake for 60-75 minutes until light brown and an inserted skewer comes out clean.
8. Rest for 10 minutes in the tin, then turn it out onto a wire rack to cool completely.
9. Dust with icing sugar just before serving.