Raspberry Chocolate and Almond Cake

It has been a wonderful long weekend as Ananda some of you may know her from the blog A pinch of Love came to our place for weekend and it was so much fun to have her at home and cooking and also we made macarons, she wanted to learn how to make them so we maked them together but as we were so busy we didn't had time to fill them.
We drank cocktails, ate so much food that in that even one evening we were all so STUFFED that we just were like no moreeeeeeeeeee eating like this :-)
We went for shopping for baking stuff, then went for prop shopping in a second hand shop and then went to one of my favourite shop for buying new props, and Ananda went wild there as she found so many things she loved.

The day before she came I had made this cake as it was a religious holiday here and as usual we go to my FIL's place for afternoon coffee and recently I have restarted baking cakes to take that side as we were getting fed up by the cakes from the bakers.
Before I used to take the whole cake but now from 7 to 8 ppl for the coffee time it has reduced to just 4 so now a days I just take half the cake and keep the other half here .

In the recipe it is written serve with whipped cream but I din't had any cream so didn't do it thought Hans was going one saying that it would have been so good to have the cream as he loves whipped cream.

Recipe is from last months Delicious Magazine.

150 gm Unsalted butter, softend to room temperatur
150 gm sugar ( I used only 90 gm)
2 large eggs
150 gm Self rasising flour
1/2 tsp baking powder ( in the recipe they didn't use it but I added) add to the flour
50 ml whole milk
150 gm almond powder
135 gm dark chcolate chip ( used chocolate chunks)
150 gm fresh or frozen raspberries ( I used 170 gm and frozen one, take them our just before you want to fold into the cake)
25 gm flakes almonds
Icing sugar to duseµDouble cream to serve

1. Preaheat the oven to 180°c / fan 160°c. Grease and line a 20 cm cake tin.
   In a large bowl, beat the butter and sugar untill pale and fluffy. Add the eggs, one at a time beating well adding a spoon of flour after each addition. Beat in the milk to combine.
2. Fold in the remaining flour, the ground almonds, chocolate chips and raspberries. Spoon into the cake tin, then sprinkle over the flaked almonds.
3. Bake for 50 - 60 minutes untill a skewer pushed into the center comes out clean ( although chocolate might stick to it), coool in the tin for 10 minutes, then turn out onto a wire rack to cool completley. Dust with the icing sugar and serve with cream.

Tip: After 40 minutes if the cake is getting too brown I cover the top of the cake loosley with a foil and then bake for the rest of the time.