In a medium bowl beat the butter and caster sugar with an electric mixer until light and fluffy.
One at a time, add the eggs, whisking well after each addition.
Add the elder-flower cordial and ground almonds and beat again.
Finally sift the flour into the mixture and whisk in, along with the baking powder. Stir in the fresh raspberries.
Divide the mixture between 3 6” tins and bake for 20 minutes, until the cakes have risen slightly and are lovely and golden. Remove from the oven and allow to cool.
For the icing, use an electric whisk to beat the butter until soft and light. Add the pink food colouring. Using a wooden spoon, mix in 1-2 tablespoons of the icing sugar. Gradually add in the remaining icing sugar and beat together. Finally, beat through the elder-flower cordial. Try the icing out. If it is too thick, add a drop of cold milk or a drop or two more of cordial depending on your taste.
Add a layer of buttercream between the cake layers, then use a pallet to decorate the outside evenly.
Around the base of the cake, add a line of Cake Angels Blush Sprinkles.
Use Cake Angels Flower Fun icing decorations in a pattern of your choice.
Decorate with your choice of flowers to create a rustic-vibe.