150g ground almonds
60g unsweetened dessicated coconut
1/4 cup caster sugar
4 large eggs
2 tspns vanilla extract
1/4 tspn almond extract
200g unsalted butter, melted and cooled
1/4 cup frozen rasberries
2-4 tbspns flaked almonds
icing sugar to dust, optional.
Preheat over to 180 degrees. Butter a 9 inch cake tin and line bottom and sides with baking paper.
Whisk the sugar and butter together approximately 2 minutes and add the eggs in one at a time until well blended. Stir in the vanilla and almonds and coconut. Poor into the prepared tin. Press frozen rasberries evenly around the cake. Sprinkle the flaked almonds on top and bake for 40 minutes or until the top springs back when pressed and is golden in colour.
Let the cake cool on a wire rack. Tip the cake out, remove paper and tip again. Dust with icing sugar and serve with a drizzle or rasberry compote or cream or even yoghurt.