This cake is very easy to make, very delicate and tasty.

Grease the loaf tin and line the base and long sides with strip of greaseproof papper.

Beat the eggs and sugar until fluffy. Sift the flour, baking powder, biscarbonate of  soda, cocao into the bowl.

Stirring constantly, add the oiland dry ingredients into the eggs mixture.

At the end add the raspberries into the batter and mix very gently.

Turn the mixture into the prepared tin and level the surface. Immediately bake in the oven at 180 C for 50-60 minutes.

Leave in the tin for a 10 minutes, then transfer to a wire rack to cool.

Serve dusted with icing sugar or spoon the smooth icing over the loaf.

To make the icing, Beat together the icing sugar and water to make a  smooth icing.