180g butter, softened
225g caster sugar
¾ tsp almond extract
2 tsp baking powder
180g plain flour
75g ground almonds
3 large eggs
2 tbsp milk
30g icing sugar (for dusting)
Preheat the oven to 180C/160C fan/gas 4.
Grease the bundt tin with butter.
In a large bowl cream together the butter and sugar, until it’s light and fluffy, then stir in the almond extract.
In a separate bowl mix together the baking powder, flour and ground almonds.
Beat in one egg at a time, in to the butter/sugar mixture, adding a spoonful of the flour mixture in between.
Repeat until all three eggs have been added then fold in the remaining flour mixture and stir in the milk.
Add the raspberries to the mixture and stir thoroughly.
Transfer in to your bundt cake tin and bake in the oven for around 40 minutes.
Once cooked let the cake cool in the tin for around 15 minutes then transfer to a wire cooling rack.
Once cooled decorate with a thick dusting of icing sugar.