In the pan, toast the flaked almonds for 5 minutes, stirring constantly. Set aside on a plate.
Mix together the flour, baking powder, ground almonds and sugar. In the pan, melt the butter over a very low heat then, away from the heat, add the egg. Whisk vigorously.
Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture.
Smooth the surface and cook for 10 minutes, then press the raspberries into the dough and sprinkle the flaked almonds on top. Cover and cook for a further 5 minutes. Allow to cool for 15 minutes with the lid on and away from the heat before serving.