2) Prepare a loaf tin with parchment paper.

3) Measure all your ingredients out into a bowl and mix thoroughly until combined. (An electric mixer or a food processor would do - the mixture is often quite thick)

4) Spoon half the mixture into the tin and make sure it's level.

5) Spread the raspberries over the mixture.

6) Cover the raspberries with the remaining half of the mixture and level.

7) Place in the preheated oven for around 55 minutes. (I tend to check my loaf after 45 mins to make sure it is not getting to dark on top. If it is browning too quickly then it might be a good idea to cover the top with foil loosely for the remaining cooking time)

8) Remove the loaf from the oven and check it's fully cooked by inserting a skewer through the middle. (Remember when fresh fruit is in a cake if your skewer doesn't come out clean, it might be that you have hit some fresh fruit and the cake infact might be cooked!)

9) Leave to cool in the tin for a short while, before removing from the tin and allowing to fully cool on a cooling rack.

10) Once cool you can put the icing on the cake!

11) To make the icing mix together the icing sugar, almond extract and water until it forms a smooth icing. Not too thin, it should be nice and glossy.

12) Spoon most of your icing over the cake, allow it to drip down the sides a little it doesn't matter at all! Leave a few spoonfuls of the icing to one side.

13) To the remaining icing add your raspberries and slightly crush them, the lovely pinky red colour should come out. Drizzle this on top of the cake for a bit of vibrancy!

14) Finish off with some toasted flaked almonds and a few more fresh raspberries!

15) Enjoy!