Raspberry almond pudding cake

I had frozen raspberries and wanted to make a pudding for our roast chicken dinner. But didn't want crumble. So improvised this - a mix between my all time favourite River Cafe Plum and Orange cake with almonds, another fav, Nigella Lawson's Easy Almond Cake, and a remembered cake that my step mother brought over to celebrate the birth of my first daughter. We liked it, a lot. 3 adults ate 3/4 of it!

So what's it like? A damp, sweet, buttery, crumbly almond and citrus scented cake with a crisp caramelised crunchy almond topping and tart raspberries at the bottom.

Pre heat oven to 170C
Grease 10 inch spring form tin.

170g butter
170g caster sugar
150g ground almonds
75g plain flour
3 large eggs
1 tsp baking powder
Grated zest of 1 lemon and 1/2 orange or clementine

300g frozen raspberries + 2 tbsp more caster sugar

Topping
1tbsp butter
2 tbsp light brown or demerera sugar
50 g flaked almonds
Grated zest of remaining 1/2 orange or clementine

Using an electric hand whisk beat sugar and butter till light. Add flour, almonds, eggs, baking powder and zests. Beat again until light.

Put 3/4 of the raspberries in the base of the greased tin, sprinkle over the extra sugar. Stir the remaining raspberries into the cake batter. Spread the batter over the raspberries in the tin.

Bake for 20 mins. Whilst it is baking, melt the topping ingredients in a pan. Pour over top of cake, spread them evenly over. Turn oven down to 160C, cook for another 20 mins (after 10 mins check the cake, if it is browning too quickly cover with foil or baking parchment). It is ready when golden and a skewer comes out clean.

Serve warm with yogurt or ice cream or by itself. Or cold with a cup of coffee.