Preheat the oven to 150°C.
Line the bottom of a 22cm round cake pan with baking paper.
Puree the raspberries, seeds included, and set aside.
In a bowl, with an electric mixer, beat the eggs and sugar until thick and glossy, about 10 minutes.
Add the puree and almond meal and stir to combine.
Pour into the cake pan and bake for 1 hour.