Cream the butter and sugar until light and fluffy

Gradually beat the eggs into the butter mixture

Sieve in the flour and mix well

Gently fold in the fresh raspberries and gold callets 

Pour the mixture into the tin and transfer to the oven to bake for 35- 40 minutes

Once baked, leave to cool

Melt the ruby callets in a bain marie and gradually add 100g raspberry puree, followed by the lemon juice

Spread the ruby ganache over the top of the cake, chill for 2 hours before cutting 

Mix together the remaining 80g raspberry puree with the icing sugar and serve with raspberries for decoration