Raspberry & Cinnamon Torte

I have been making this for years now, it's really easy and delicious.

1. 1

   1. Pre-heat the oven to 180C/Gas 4.
   
   2. Place margarine, caster sugar, almonds, flour, egg and cinnamon in a bowl and beat well, or blitz in a food processor.
   
   3. Grease and base line an 8" spring-release cake tin.
   
   4. Spread half the mixture in the tin, flatten lightly with a fork.
   
   5. Sprinkle over the raspberries and dot with the remaining mixture, so that it almost covers the fruit.
   
   6. Stand tin on a baking sheet and bake for about 45 mins.
   
   7. Cover with foil if it becomes too brown.
   
   When ready, it should feel firm and slightly springy.
   Cool in the tin for about 1 hour.
   
   If you have plenty of raspberries, you can make a sauce by pureeing another 225g of raspberries, stir in 1 tbsp of icing sugar and 1 tsp of lemon juice.
   
   Dust the cooled cake with a mixture of icing sugar and cinnamon and serve with cream/creme fraiche/yoghurt or whatever takes your fancy, plus the sauce.