1tblsp sweetener (sucralose or aspartame and acesulfame-K)
30g mix of ground and flaked almonds (I used half and half)
1/4tsp baking powder
Preheat the oven to 175oc.
Grease a small (12cm/5inch diameter) cake tin.
Mash the banana in a mixing bowl. Add the remaining ingredients and mix well.
Pour into the cake tin and spread the raspberries (mashed to a pulp or sliced) and flaked almonds on top.
Bake in the middle of the oven for approximately 20 minutes, check with a stick that the cake is cooked all the way through.
Remove the cake from the tin and enjoy!