Pre heat the
oven to 180c. grease and line a spring foam cake tin.
butter and the sugar in a pan and bring to a simmer till the sugar has all
dissolved. Take off the heat and leave to cool slightly, carefully add white chocolate,
mix till it has all melted then add the ground almonds.
egg yolks to the whites. One by one add the yolks to the chocolate mixture and
then add the salt. In a separate bowl whisk the egg whites to soft peaks then
gently fold the whites into the mixture using a large metal spoon. Pour half
the mixture into cake tin then sprinkle over 2/3 of the raspberries, then pour
the rest of the mixture on top and bake for 30 – 40 minutes till golden in
colour with a slight spring back on the cake when touched. Set the cake aside
to cool, it will fall – that’s normal! Decorate with mini eggs, edible flowers
and raspberries, serve with crème fraiche.