1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2.Sift plain flour and self-raising flour into a large bowl. Add almond meal and caster sugar; mix to combine. Make a well at centre. Add egg, melted butter and essence. Stir to combine, taking care not to over-mix. Spread mixture into prepared pan; level surface. Sprinkle with raspberries.
3.Place extra flour in a bowl. Rub in extra butter, to make crumbs. Stir in brown sugar and almonds. Sprinkle almond mixture over raspberries. Bake for 35 minutes, or until golden and firm to touch at centre. Cool in pan. Serve dusted with icing sugar.
Use blueberries or chopped strawberries instead of raspberries.Note