1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a loose-bottom 23cm (9-inch) round tin.
2 In a large bowl mix the gluten-free flour, caster sugar, ground almonds, margarine, eggs, cinnamon, milk and almond extract together until light and fluffy.
3 Spoon half the mixture into the prepared tin and then stand most of the raspberries in the batter, pointy side up, leaving some behind for decoration.
4 After that spread the remaining mixture over the top of the raspberries. Then put it in the oven and bake for 1 hour. When it begins to brown cover with foil.
5 Leave to cool slightly in the tin. Decorate with a few raspberries and a dusting of icing sugar. I suggest serving it warm with vanilla ice-cream or simply have a slice of cake with a cup of tea.
A lemon-flavoured sponge with my tasty homemade lemon curd sandwiched between
A light vanilla sponge with fresh fruit in abundance
A simple sponge with glacé cherries taking centre stage
A flourless sponge using ground almonds and packed full of citrus zest
A gently spiced apple pudding I like to make on Sundays