Raspberry and Almond Cake

1. Preheat the oven to 160ºC/325ºF and well grease a 20cm tin with butter.
2. In a large bowl or the bowl of a stand mixer, whisk together the eggs and sugar until the mixture is light and fluffy and has tripled in size (at least 5 minutes, probably closer to 10).
3. Pour in the olive oil and vanilla and continue to whisk until it has been incorporated.
4. Fold the flour and almond meal into the mixture with a metal spoon, trying not to lose any of the air.
5. Finally fold in the raspberries.
6. Pour into the tin and bake for 35-40 minutes until the cake is golden brown and starting to shrink from the edges of the tin. Leave to cool in the tin for 10 minutes before transferring to a wire rack.
7. To serve, dust with powdered sugar.

Loosely adapted from Felicity Barnum Bobb’s Olive Oil Spong Cake in Delicious magazine.