preheat oven 160.
grease and line 22cm cake tin, fill base with 300g box frozen raspberries( no need to thaw)
Sprinkle with a tablespoon castor sugar and squeeze 1/2 orange over ( zest first and reserve for batter).
In mixer cream 1 1/4 cup castor sugar with 250g butter and 2tsp vanilla extract
add rind from the orange, 3 eggs, 1 cup almond meal,1 cup self raising flour and 1/2 cup milk to make batter.
Pour over raspberries and your tin will look really full but it works out.
Bake for approx 40 mins til golden and set. Don't overcook I always prefer to err on the side of undercooked rather than dry cakes out. This cake also gets better the next day( great for entertaining make it the day before) it's the almond meal- it makes for a moist dense delicious texture. This could be adapted for any fruit to make a delicious upside down cake even mixed berries...scrumtious. Tex just loves raspberries....any way they come, just keep them coming.
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