Ingredients

250g butter
200g ground almonds
50g plain flour
4 eggs
2 level teaspoon baking powder
Zest of a lemon
Sprig of fresh rosemary
200g fresh raspberries

For the Cointreau cream

125ml double cream
25g icing sugar
10ml Cointreau
Zest of an orange

Preheat the oven to 180C, 160C fan. Makes 1 x 8” shallow cake tin

1. Place the softened butter and sugar in a mixing bowl, cream together until soft and white.

2. Add 100g of the ground almonds and the eggs. Mix well.

3. Add the remaining ground almonds and the baking powder and the flour, mix.

4. Wash the rosemary and chop, add to the cake mix and grate in the zest of the lemon. Mix all the ingredients together.

5. Place the raspberries in the bottom of a lightly greased 8’’ loose bottomed cake tin and spoon over the cake mixture. Smooth over to level the top.

6. Tap the base on the worktop to make sure the mixture has settled. Place in a preheated oven at 180C, 160C fan, for approx 40 minutes.

7. Pour the double cream into a mixing bowl and add icing sugar, whisk until thickened and add the Cointreau. Grate in the zest of an orange.

8. Stir together. Meanwhile, to see if the cake is cooked, insert a small knife into the centre. If it’s clean on withdrawal, remove the cake from the oven. 9. Allow to stand for 10 minutes before inverting, serving with the raspberries on the top and a dollop of Cointreau cream.