Pre-heat the oven to 160C fan-forced and grease and line two loaf tins.

Place all the ingredients (except the raspberries) in the food processor and process until smooth.

Remove half the batter to a bowl and cover and set aside.

Add the raspberries to the food processor and mix again until smooth.

Scrape the batter into one of the cake tins and bake for 40-45 minutes or until a cake tester comes out clean.

Leave it to cool in the tin for 5 minutes then transfer to a wire rack.

When it is cool enough to handle, use a cookie cutter (you might need to help with a sharp, pointed knife) to cut out hear shapes.

Lay the hearts in two logs in the middle of the second cake tin.

Spread the remaining batter over the top, shaking to make sure there are no bubbles.

Bake for another 40-45 minutes or until a cake tester comes out clean.

Leave the cake in the tin for 5 minutes then transfer to a wire rack to cool.