Preheat oven to 180°C (160° fan) mark 4. Grease and line the base of a 23cm (9in) square cake tin. Beat together the butter, sugar, almonds, flour, egg, egg yolk and cinnamon until well combined.
Step 2
Put a third of the mixture into the tin and press down firmly until you have an even layer. Scatter the raspberries over the base, then spread the remaining two-thirds of the mixture over the raspberries, covering them as much as possible (don’t worry if some poke through the top). Bake for 40-45min until firm, golden and lightly springy. Leave to cool completely in the tin.
Step 3
To make the icing, sift the icing sugar into a bowl. Stir in enough lemon juice so that it’s runny enough to drizzle over the squares but thick enough to not run down the sides. Add the food colour drop by drop until it turns pale pink – go carefully. Remove cake from the tin, drizzle over the icing and sprinkle with freeze-dried raspberries, if you like, before slicing into squares.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
