Mix all the ingredients in a large bowl.
Toppings & baking
Scatter the nuts and flaked almonds over the cake mixture, press down gently, drizzle with maple syrup.
Bake for approx. 40 mins. in the centre of an oven preheated to 170 °C (fan/convection).
Leave the cake to cool, cut into pieces, decorate with the raspberries. (This cake tastes best the following day, after being stored overnight in the fridge).