Preheat the oven to 160C (320F).

Grease the (8in diameter) cake tin with butter or coconut oil or line it with parchment paper.

Add the almond flour, honey, eggs, coconut oil and almond essence to a mixing bowl. Mix well to combine.

Roughly chop half of the raspberries (150g), add to the mixture and stir through to ensure an even distribution throughout the mixture.

Add the bicarbonate of soda and mix again thoroughly.

Spoon mixture into tin, smooth/flatten and bake in the oven for 40 mins or until a skewer inserted, comes out clean.

Turn out the cake and allow to cool on a wire cooling rack.

Once the cake is cool, slice in half widthways carefully.

Scoop the solid cream from the top of the coconut milk tin leaving behind the liquid.

Beat with wooden spoon or electric beaters until spreadable.

Spread coconut cream on the bottom layer and top with the rest of the raspberries(halved) - keeping a few back as decoration for the top.

Replace the top of the cake and decorate as you like.

I added a spoonful of the coconut cream to the top and topped with whole fresh raspberries.

Then I crushed up the freeze dried raspberries in a pestle and mortar and sprinkled the powder over the top to finish.