Preparation:

• Grease and line a baking pot with wax paper, take into account the pot height, as the dough grows up to 9cm (3.5inch). ⁣
• Pre heat the over to 180ºC (356ºF).
• In a bowl add the flour, baking soda, ground almonds, and salt. Beat and store.
• In another bowl beat SAN CARLOS WHITE SUGAR with lemon zest and butter, until white and fluffy.
• Add eggs one at a time, letting them integrate in the mix completely. ⁣
• Alternate adding the flour mix and milk.
• Pour 1/3 of the mix in the baking pot and add half of the raspberries. Pour another 1/3 over them and add the remainder of the raspberries.
• Add the remainder of the mix on the top. ⁣
• Bake for 75 minutes. Halfway through baking, cover the top with kitchen foil to prevent excessive browning.
• Remove from oven, let cool for 10 minutes before demolding.
• Bathe with lemon icing, following the steps in our Instagram stories.