Raspberry & Almond Torte

Ingredients
50g soft Butter
1 Egg
50g golden caster Sugar
30g self raising Flour
Pinch of Baking powder
20g ground Almonds
6-8 Raspberries (frozen tossed in flour)
1table spoon flaked Almonds
Icing Sugar to dust

Method
1 Preheat the oven to 180oC/375oF/Gas 5
2. Put soft butter & sugar in a large bowl, cream together using wooden spoon until pale & fluffy.
3. In a small bowl beat the egg, add gradually to the mixture and beat well.
4. Fold in sieved flour & a pinch of baking powder. Fold in gently using a spatula.
5. Gently fold in ground almonds.
6. Line a small spring form tin with baking paper, brushed with melted butter to hold the paper in place.
7. Spoon creamed mixture into the lined tin, then toss the raspberries in a little flour and push gently into the mixture.
8. Sprinkle over the flaked almonds.
9. Bake in a pre heated oven for approx 15-20 minutes.
10. Remove and cool on a wire rack.
11. Dust with icing sugar, serve warm or cold.