Preheat the oven to 180°C, fan 160°C, gas 4. Line a 23cm loose-bottomed cake tin. Place 75g of the raspberries in a saucepan with 25g of the caster sugar and simmer for 5 minutes until the raspberries are really broken down and the syrup is thickened. Strain through a sieve into a jug.
Place the remaining caster sugar and butter in a bowl and beat together with an electric whisk until light and fluffy.
Slowly add the eggs one at a time and beat in with the almond extract. Slowly fold in the flour and ground almonds until well incorporated.
Spoon tablespoons of the mixture into the cake tin, drizzling over a little of the raspberry syrup after each spoonful. Sprinkle the remaining raspberries over the top and bake for 25 minutes. Serve warm with reduced-fat crème fraiche or low-fat Greek yoghurt.
Cook's tip: For babies, serve some crushed raspberries with yoghurt