Flourless Almond Cake with raspberries

I was talking to a colleague recently and found out she is intolerant of flour. That explains why she politely declines all my baked goods. So I decided to make a flourless cake so she could join in the indulgence! I've made a few flourless cakes previously, usually of the chocolate variety and decided to do something a little different this time. This is a really simple recipe with fantastic results. Its the first recipe I'm trying from a book I bought a while back called Home Bake by Eric Lanlard. He has a cafe-patisserie, Cake Boy in London which another colleague has told me about but I've never had a chance to try it. Has anyone been?
The book is full of lovely pictures, great recipes and tips and I'll definitely be baking from here again. I made some madeleines following the success of this recipe but that's for another day :)
I decided to jazz up this simple cake with some raspberries and homemade raspberry sauce. The verdict - everyone really enjoyed it especially the intended recipient. I've made another one tonight as the first one disappeared so quickly, not everyone had a chance to try it!

100g unsalted butter, melted
200g golden caster sugar
4 large eggs
200g ground almonds
1 teaspoon almond essence

• Preheat the oven to 180C. 
• Grease and line a 20cm sponge tin.
• Using an electric mixer, beat the sugar and eggs together at medium-high speed until they double in volume. 
• Whisk in the melted butter and then the ground almonds and almond essence. 
• Spoon the mixture into the tin and bake for 30-45 minutes until the top of the cake is golden brown and the cake is shrinking away from the side of the tin.
• Allow to stand for 10 minutes before turning out on to a wire rack to cool completely. 
• I served mine with fresh raspberries on top and a homemade raspberry sauce (blitz 150g raspberries with a few drops of lemon juice (to taste) and a few teaspoons of icing sugar (to taste) )