Commercially prepared and decorated birthday cakes may look great but most of them are also packed full of sugar, saturated fats and a cocktail of additives - many of which have been shown to cause temper tantrums, anxiety, bed wetting and hyperactivity in susceptible children. So, for a far healthier alternative why not try this delicious chocolate and raspberry cake instead. It is made from protein packed ground almonds instead of the usual white flour and doesn't require any butter or margarine keeping the saturated fat content to a faction of most shop bought cakes.

Serves 8

Preparation time 20 minutes

Cooking time 25-30 minutes

150g golden caster sugar
4 medium organic eggs
100g good quality plain dark chocolate
150g ground almonds
150ml double cream or half-fat creme fraîche
200-300g fresh ripe raspberries, cleaned

Preheat the oven to 180ÀöC/350ÀöF/Gas 4, 10 minutes before baking. Lightly oil and base line with baking paper, two 18cm sandwich tins.

Place the sugar and eggs into a heatproof bowl placed over a pan of gently simmering water or in the bowl of a large free standing mixer. Whisk for about 5-8 minutes or until very thick and creamy and a trail is left when the whisk is dragged across the surface. If over a bowl of water, remove from the saucepan and whisk for a further 3-5 minutes or until cool.

Break the chocolate into small pieces and place in a small heatproof bowl over a pan of gently simmering water. (Take care that the base of the bowl does not touch the water) Heat until the chocolate has melted. Remove from the saucepan and stir until smooth. Leave until cool.

Gradually add the chocolate to the whisked egg mixture, stirring gently. When the chocolate has all been added, stir in the ground almonds. Mix lightly together. Divide evenly between the two tins, tap each tin lightly on the work surface to remove any air bubble.

Bake in the oven for 25-30 minutes or until well risen and the tops spring back when touched lightly with a clean finger. Remove and allow to cool before removing from the tins and cooling on wire cooling racks. Discard the baking paper.

Whip the cream, if using, until soft peaks are formed. Spread half on the base of one cake and top with half the raspberries. Place the second half on top and decorate with the remaining raspberries. Or use the creme fraîche in place of the double cream. Store in the refrigerator until required. Store overnight lightly covered in the refrigerator. Use within 2 days.

If liked spread the base of the cake with one-third of the cream and top with the raspberries. Place the second cake on top. Spread the sides with half the remaining cream and roll in either grated chocolate or finely chopped toasted hazelnuts. Decorate the top with the remaining cream, raspberries and cake candles.

Cooks tip : Place 150g skinned hazelnuts on a baking tray and cook in the oven, 180ÀöC/350ÀöF/Gas 4, for 10 minutes or until golden, Remove, cool then pass through a food processor until finely ground. Spread on a baking sheet and leave overnight, stirring occasionally to dry out Use in place of the almonds.