Almond Cake with Raspberries and Cream
Preheat oven to 180°C (approximately 350°F.) Churn 4 pudding molds or substitute a spare muffin tin,
Rinse and dry raspberries and spread across molds.
Beat butter and sugar until creamy then add egg and lemon zest. Mix flour with almonds and baking powder and stir into egg batter. Pour batter into molds and bake in oven about 25 minutes. Allow pudding to cool in molds for 5 minutes then overturn onto plate.
Whip cream with vanilla sugar until stiff and use to top warm pudding.