Directions

• In the pan, toast the flaked almonds for 5 minutes, stirring constantly. Set aside on a plate.
• Mix together the flour, baking powder, ground almonds and sugar. In the pan, melt the butter over a very low heat then, away from the heat, add the egg. Whisk vigorously.
• Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture.
• Smooth the surface and cook for 10 minutes, then press the raspberries into the dough and sprinkle the flaked almonds on top. Cover and cook for a further 5 minutes. Allow to cool for 15 minutes with the lid on and away from the heat before serving.