Date, chocolate and almond torte

Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 20cm springform cake tin and line the base with baking paper. Put the almonds on a baking tray and cook in the oven for 5 minutes, until lightly toasted. Tip on a plate to cool.

Whizz the almonds in a processor, or use a knife, to get a finely chopped but not ground texture.

Finely chop the dates with a knife - if you use a processor, you may end up with a paste. Add to the almonds and mix with your fingers to break up clumps.

Break the chocolate into squares. Whizz in a processor, or use a handheld blender, until finely ground, leaving some small chunks. Add to the almonds and dates. Stir to mix.

Whisk the egg whites to form stiff, glossy peaks. Add the sugar, a heaped teaspoon at a time, whisking well after each addition.

Gently fold in the almond mixture, then put in the tin and level the top. Bake for 45 minutes. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.

Whip the cream until it just holds its shape. Spread a thick layer on the torte and arrange some of the raspberries on top, to decorate. Serve chilled, with the remaining raspberries.