Time to make: 40 mins
100g reduced-fat spread
100g castor sugar
3 heaped tablespoons flour
140g (2 packets) ground almonds
1 lemon, zest and juice
1 teaspoon vanilla extract
1 cup frozen or fresh raspberries
Step 1 Preheat oven to 180°C. Line a 20cm tin with baking paper.
Step 2 Beat spread and sugar together until thick and pale. Add eggs one at a time, then add flour and mix well. Add the almonds, lemon zest and juice, and vanilla. Stir gently until well combined. Add raspberries and gently mix.
Step 3 Pour mixture into tin. Bake for 25 minutes, until cake is just firm and spongy to the touch and a skewer comes out clean. Keep an eye out during cooking. If necessary, cover cake with foil to stop the top browning too much. Cool in the tray for a few minutes before easing out and cooling on a rack. Serve dusted with icing sugar and decorate with fresh berries.