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Heat the oven to 185C (165C fan)/360F/gas 4½, and grease a 12-hole muffin tin, or line it with paper cases.
In a bowl, cream the softened butter, milk and sugar until pale and fluffy.
In a second bowl, lightly beat the eggs, then add them bit by bit to the butter and sugar mixture, beating well after each addition.
Add the honey, stir until well combined, then sift in the flour and salt. Don’t over mix. Gently fold the raspberries into the batter, being careful not to crush them too much.
Divide the batter evenly between the muffin tin holes, filling each one by about two-thirds, then top each cake with a generous pinch of flaked almonds.
Bake for 20-25 minutes, or until the cakes are golden brown and spring back when pressed lightly. Remove the cakes from the oven, leave them to cool in the tin for a few minutes, then remove and transfer to a rack to cool completely. Once cooled, dust the cakes with icing sugar, and serve.