Grease and line a 23cm/9-inch spring form cake pan. Preheat the oven to 350F/180C.

In a mixing bowl add he almonds, coconut, sugar, flour and salt and whisk to aerate and remove the lumps.

In another bowl add eggs and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into the dry mix and whisk to combine.

Transfer half of the dough into cake tin and line with half of raspberries. Then top with rest of the dough and place remaining raspberries.

Sprinkle with the flaked almonds and bake for 50 minutes, or until a skewer inserted in the center of the cake comes out clean. Keep a close eye on it towards the end of cooking.

Set aside for 30 minutes before inverting out of the tin, removing the baking parchment and placing the cake the right way up on a serving plate. It can either be served warm with cream or set aside until cool.

This will keep for up to 3 days in an airtight container or wrapped in aluminum foil. It also freezes well for up to a month.