FOR THE CARAMEL: Keep sugar in a pan on medium heat, shake the pan as the sugar starts melting. Keep 1/4 cup water next to you. Once the sugar starts melting turn the heat to low. Sugar will turn into a golden amber color liquid and after that it will start to froth. Now add 1/4 cup water, mix well with a spoon and take it off the stove. If the sugar sticks to the spoon, keep it on the heat for some more time till its a clear amber liquid. Keep aside to cool.

PREPARATION:

Prepare Caramel.

Sift Flour + baking powder, Keep aside. Separate the egg yolks into a bowl and the egg whites into the mixer. Chop the nuts and keep the spices ready.

Preheat oven to 300 degrees Fahrenheit or 150 degrees Celsius.

In a large bowl beat butter until creamy, add sugar and continue to beat until the mixture is light and fluffy. Now add vanilla and egg yolks one by one, continue beating and scrape of the sides as needed.

Beat the egg whites until frothy and add it to the butter mixture. After this stage do not overbeat. Add flour and beat only until well mixed. Fold in the chopped nuts, spices and the cooled caramel syrup.

Pour into a 9*2 inch cake pan and bake in a preheated oven for 75 minutes or until a skewer inserted comes out clean.

For the glaze, crush the raspberries, mix everything well and pour it over the cooled cake.