Cream the butter in a mixing bowl until soft;
then beat in the sugar, eggs, flour, baking powder and ground
almonds. When smooth (do not over beat) stir in the
orange zest and juice. Spoon the mixture into a 23 cm.
spring form cake tin (greased and lined) and bake in a preheated
oven at 180º C until is just firm in
When the cake has
cooled a little bit, but is still warm remove from the tin and prick
all over the top with a fork, then spoon Amaretto or similar liqueur
over the cake (quite a lot is nice) Pile some
raspberries on top and sprinkle with a little icing sugar.