Almond and orange Cake

1 - Preheat the oven to 160°C (325°F/Gas 3). Line the cake tin with greaseproof paper.

2 - Cook the carrots in a little water until tender, then drain, cool slightly, and blend to a purée with the orange juice.

3 - Whisk the egg yolks in a large bowl with the vanilla and grated orange zest. Gradually add the sugar, whisking until it becomes thick and pale. Fold in the carrot purée and ground almonds.

4 - In a clean, dry bowl, whisk the egg whites until stiff, then fold them into the yolk mixture. Pour into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean.

5 - Cool in the tin for 10 minutes, then transfer the cake to a wire rack and leave to cool completely. Pile on the raspberries and sift icing sugar over the top to serve.