Make up the jelly and pour into a large bowl. Add raspberries then leave to set.
While the cake is cooking (see method below) whip the cream for a few mins.
Add the cream.
Add the toasted almonds to the top.
Cover and place into the fridge for a few hours until it's cool and set.
Stir the wet ingredients into the dry ingredients. Pour into a greased cake tin and bake for 10-15 mins at 170 degrees. Leave to cool.