The first step is heating oven to 180°C (350°F/Gas 4), preparing it for the baking magic that's about to happen.

Grab your trusty stick blender, blender, or food processor and combine the rinsed cannellini beans, eggs, caster sugar, rosewater, ground almonds, and baking powder. Blend everything until you have a smooth, albeit somewhat liquidy, batter. This is exactly what you want, so no need for concern. Next, pour this batter into your greased and lined loaf tin, creating a canvas for the next step. Then, gently scatter the raspberries over the top, letting them fall where they may, ready to bake into sweet, juicy pockets.

Slide the tin into your preheated oven and let the loaf bake for about 35 minutes. You're looking for that perfect moment when a skewer inserted into the center comes out with just a few soft, fudgy crumbs clinging to it, indicating the cake is perfectly baked with a moist interior.

Cooling and Serving: After baking, give the cake a brief rest in the tin on a cooling rack for about 5 minutes. This little breather makes it easier to turn out the loaf without it falling apart. Once gently removed from its tin, dust the top with a light sprinkling of icing sugar for a touch of sweetness and elegance. Serve this delightful cake warm, accompanied by additional raspberries and a dollop of yogurt or crème fraîche on the side, transforming it into an indulgent dessert.