Preheat your oven to 160C Fan and prepare your tin with parchment/baking paper (have a little extra paper so its easy to lift the cake out. The size of my tin is 9inches x 9inches.
Place all your cake ingredients into a large bowl and mix together. You will need an electric hand whisk or a stand mixer for this. Mix until well combined.
The mixture is pretty thick so don't worry if it feels thick to you, that's ok!
Spread just under half the mix in your baking tin, spreading right to the edges. It will be a fairly thin later.
Put your fresh raspberries all over the top of your first layer of mixture - no need to press them in hard.
Spoon the remaining mixture (should be just over half) on top on the raspberry layer. Spread it so it completely covers the raspberries. Yes, I know it doesn't seem like a lot of mixture and it's hard to ever imagining it covering it, but it will and it is enough! I even use my fingers to spread it right to the corners.
Place in the oven for about 50 minutes until golden. Then remove from the oven and leave to cool completely in the tin.
For the icing, sieve your icing sugar into a bowl and then add your almond extract and some water. Add the water gradually - starting with about 3-4 tbsp until you get the consistency you want. It shouldn't be too thin, it should be lovely and glossy.
Lift your cake out of the tin onto a serving board, cooling rack etc and spoon the icing over the cake, do this gradually, helping it to spread by using the back of a metal spoon.
Cover the icing whilst not set with the toasted flaked almonds and then add some whole raspberries dotted about.
Allow the icing to set fully and then carefully cut into slices/squares.