Grease and line a 8"/20cm round cake tin or spring form tin. Separate the eggs. Add 4 1/2oz/125g of the caster sugar to the egg yolks. Whisk for a few minutes until pale in colour. Add the grated zest of 1 lemon and 1 orange.
Whisk egg whites until stiff. Fold in gently to the egg yolk mix with the ground almonds. Pour into the prepared baking tin and bake for 40 - 45 minutes until the sponge springs back when touched and has shrunk away from the sides.
Meanwhile, make the syrup. Place the remaining caster sugar in a pan with the squeezed juice of the oranges and lemons. Heat until sugar has dissolved. Remove cake from oven when cooked. Pierce top of the warm cake a few times with a skewer. Pour syrup over, allowing to drench the cake. Leave to cool before removing the cake from the baking tin (the cake will dip and shrink a bit).
Serve decorated with the raspberries and sprinkle the icing sugar through a sieve, a blob of vanilla ice cream on the side won't go amiss with this cake.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!