Preheat the oven to 180ºc/160ºc fan and line a 2lb loaf tin
In a bowl, beat the butter and sugar together until fluffy
Add the almonds, flour, eggs and flavouring to the bowl as well, and mix
Fold through the berries and spoon into the prepared tin
Sprinkle on some flaked almonds if you want
Bake for 45-55 minutes in the preheated oven and then leave to cool fully
In a new bowl, beat the butter on it’s own until smooth
Add the icing sugar and almond extract and mix
Pipe onto the cake however you want - I used a 2D closed star piping tip
Top with fresh berries, toasted almonds and a dusting of icing sugar
