Preheat the oven to 160ºC

Grease the loaf tin and line with parchment paper

Lift the Cooking Chef head and fit the heat shield

Fit the Creaming beater to the machine

Attach the Cooking Chef bowl to the machine

Add butter and sugar into the Cooking Chef bowl, fit the splash guard

Mix on speed max for 1 minute

Reduce the speed to speed 3

With the machine still running, add eggs and vanilla extract into the bowl

Mix on speed 3 for 30 seconds

Add ground almonds, flour, baking powder and raspberries into the bowl

Mix on speed min for 30 seconds.

Transfer the mixture to the loaf tin and spread out evenly

Sprinkle with flaked almonds

Bake at 160ºC for 50 minutes

Leave to cool in the tin for 5 minutes

Transfer the cake to a wire rack to cool completely

Retrieve, clean the Cooking Chef bowl and the Creaming beater

Attach the Cooking Chef bowl to the machine, fit the Creaming beater

Add raspberries and icing sugar to the bowl, fit the splash guard

Cook at 90ºC on speed stir 3 for 5 minutes

Pass the mixture through a sieve into a separate bowl

Transfer the seedless raspberry coulis back into the Cooking Chef bowl

Add cornflour and water into a small bowl

Stir to combine

Transfer the cornflour mixture into the Cooking Chef bowl

Cook at 95ºC on Speed Stir 1 for 3 minutes

Dust the cake with icing sugar.

Drizzle the raspberry coulis over the loaf cake when serving.