Grease a box mould (25 cm long; approx. 1.5 l capacity) well and dust with flour. Cut the vanilla pods open lengthwise and scrape out the pulp. Cream butter, vanilla pulp, 200 g sugar and 1 pinch of salt with the whisk of the hand mixer.
Stir in the eggs one by one. Sift 150 g flour, starch and baking soda over them. Add the almonds and stir in briefly.
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Mix the frozen raspberries and 1 tbsp. flour. Fill 1/3 dough into the form. Add the raspberries, fill in the remaining dough and smooth it down.
Bake in a hot oven for about 1 1/2 hours.
After about 45 minutes cover the cake with baking paper. At the end of the baking time, check with a wooden skewer whether the cake is baked through. If there is still soft dough sticking to the skewer, bake the cake for another 5-10 minutes.
Leave the cake to cool in the mould for about 15 minutes. Turn out of the mould and sprinkle with 1 tbsp. sugar. Let it cool down. Walnut ice cream tastes good with it.