for 16 pieces

Cake batter

200 g	butter, soft
150 g	sugar
¼ tsp	salt
1 tsp	vanilla paste
4	egg
200 g	white flour
100 g	shelled ground almonds
1 tsp	baking powder
300 g	frozen raspberry

Icing

2 ½ tbsp	gin
150 g	icing sugar
20 g	frozen raspberry, defrosted

How it's done

Cake batter

Place the butter in a bowl, add the sugar, salt and vanilla paste. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix the flour, almonds and baking powder, mix into the batter, incorporate the raspberries and transfer to the prepared tin.

To bake

Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Icing

Mix the gin with the icing sugar. Crush the raspberries with a fork, spread the icing over the cake, dot the crushed raspberries over the top, spread with a wooden skewer.

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