1 ¼ cups almond meal 70 grams butter ½ cup Natvia 2 eggs ½ cup plain flour 1 teaspoon baking powder 1 to 2 cups frozen raspberries 1 teaspoon vanilla essence

Preheat oven to 160 degrees (fan forced) and line a 20 x 30cm tin with baking paper. Beat together the butter and Natvia with an electric mixer until light and fluffy. Continue beating and add eggs (one at a time). Add vanilla essence and almond meal and mix until well. Sift flour and baking powder into the mixture and stir until smooth. Pour the mixture into the tin and smooth out. Sprinkle the raspberries gently over the top of the mixture. Bake for 30-35 minutes until golden. Cool in tin before removing from tin and slicing.