Great Granny Beatrice's Almond Cake

Serves 8-10

50g flaked almonds

5 large eggs

250g Natura Golden caster sugar

1 tsp vanilla extract

250g ground almonds

80ml (1/3 cup) crushed plain biscuits (about 6 biscuits) - I used Marie Biscuits

zest of 1 lemon

1 cup frozen raspberries (optional), dusted in flour

Natura icing sugar, for dusting

Line a 18-20cm springform cake tin with baking paper then sprinkle half the almonds on the bottom. Preheat the oven to 180 degrees celcius (160 degrees for a fan-forced oven).

Whip the egg yolks with 200g of the sugar and the vanilla with an electric or stand mixer until very pale, thick and light. 

In a clean, seperate bowl, whip the egg whites until soft peak stage, then gradually add the remaining 50g of sugar until thick and glossy. 

Combine the ground almonds, biscuits, and lemon zest and fold into the whipped egg yolks alternately with the whipped egg whites. 

Spoon the batter into the prepared cake tin then press the flour-dusted raspberries into the batter. Sprinkle with the remaining flaked almonds over the top and bake in the preheated oven for an hour and a half until a skewer inserted into the middle comes out clean. Allow to cool completely before unmoulding. 

Serve with a dollop of softly whipped cream and a dusting of icing sugar.