Preheat oven to 355°F (180°C). Sift dry ingredients (almond flour and icing sugar) into a large bowl and set aside. Sift all-purpose flour into a separate bowl.

To make the cake batter, place the softened butter and almond mixture in a large mixing bowl and beat for 3 minutes using an electric mixer. Alternatively, use a stand mixer with a paddle attachment.

Add a whole egg with egg yolks to the butter mixture and whisk for 2 minutes. Then add milk mixed with rosewater and beat for 1 minute.

In a separate small bowl, beat egg whites, gradually adding sugar until soft peaks form (photo 3). Gently fold the fluffy egg whites into the cake batter while adding flour.

Gently stir the mixture with a rubber spatula, starting from the center and working your way up. Be careful not to over-mix! It is best to under-mix than over-mix. Transfer the cake batter to a piping bag.

Butter a 9 x 5-inch loaf pan (opt for a nonstick or a light-colored aluminum pan) and dust it with flour. Alternatively, use nonstick spray to spray the bottom and sides of the baking pan. Next, line the pan with parchment paper, ensuring that it extends beyond the long sides of the pan.

Spread 1/3 of the cake batter evenly in the prepared loaf pan. Place a layer of raspberries on top, leaving some space around the edges. Top the raspberries with another 1/3 of the batter. Next, cover the raspberries with another 1/3 of the batter. Add more berries, again avoiding the edges of the tin. Finally, pour the remaining batter over the fresh raspberries.

Lower the oven temperature to 300°F (150°C) and bake for 1 hour 30 minutes until golden brown (photo 6). A knife inserted in the center of the cake should be left without streaks of the batter.

Remove the cake from the mold immediately after baking. Let it cool on a wire rack to room temperature.