First prepare the cake by separating the eggs into two bowls with the white in one and the yolks in another.

Whisk the whites with an electric whisk until they are stiff and wouldn't fall out of the bowl if you turned it upside down! You can do this by hand but it is hard work!

Add 2tbsp honey to the egg yolks and whisk until pale and thickened, then add the vanilla, bicarbonate of soda, vinegar, olive oil, milk and almonds and whisk well to incorporate.

Finally, fold in the egg whites, a few tablespoonfuls at a time until incorporated...don't worry if you can see some egg white still.

Place the mixture into two greased sandwich tins (mine measure about 15cm, 6inch in diameter) and spread evenly.

Place them in the middle of a pre-heated oven at 170 degrees (150 degree fan, gas mark 3) for about 15 minutes until a skewer inserted into them comes out clean.

Leave the cakes to cool in their tins for 5 minutes before turning them out onto a cooling rack.

While the cakes are cooking prepare the icing by pouring enough boiling water over your almonds to cover them. Mix well to give you a mixture that is the consistency of porridge and leave for about an hour to soften.

Once the hour is up add the vanilla extract and honey and mix well before placing in a blender and blending until smooth and creamy.

Meanwhile place your raspberries (I used frozen as you can see from the photos!) and water into a small saucepan and bring to the boil. Once boiling turn the heat down and allow to simmer with the lid off for approx. 20 minutes until the fruit has broken down and the sauce has thickened.

Sieve the raspberries if you want to get rid of the pips and add to the almond 'cream' along with honey to taste (I added just 1tsp, you may want to add more). Place in the fridge to chill and harden.

Once the cakes are completely cold and the raspberry cream is cold, add the cream and decorate with more raspberries.