Method:

1. Preheat the oven to 180C/160C fan-forced. Butter a 25-centimetre round cake tin and sprinkle it with almond meal, flour or gluten free flour if required.
2. Pulse the raspberries in a food processor until they are a fine puree. In a large bowl, whisk the eggs and sugar together. Add the raspberry pulp and mix thoroughly. Add the almond meal, baking powder and salt and combine thoroughly.
3. Leave the batter to rest for 10 minutes, then pour it into the prepared tin and bake for 1 hour, or until a skewer inserted in the middle comes out clean. Remove from the oven and cool on a rack.
4. Make the icing by mixing the icing sugar with 1 tablespoon of the lemon juice, gradually adding more lemon juice as necessary to achieve a drizzling consistency. When the cake has cooled, pour the icing over the top and let it drip down the sides. Decorate with rose petals, fresh raspberries and pisachios.