Step 1. Preheat oven to fan 160°C, conventional 180°C, gas 4.
Step 2. Grease and line the base of a rectangular tin 28cm x 18cm x 3cm with baking parchment.
Step 3. Sift the flour and salt into a small bowl and set aside.
Step 4. Using an electric whisk, cream sugar and butter together until light and fluffy.
Step 5. Gradually add the beaten eggs with a little of the flour, after each addition. Gently whisk in the remainder of the flour until all the ingredients are combined.
Step 6. Stir in milk and then fold in almonds, white chocolate and raspberries.
Step 7. Spoon the mixture into the tin and roughly level the surface, the mixture will be fairly stiff.
Step 8. Bake for 50 minutes until golden.
Step 9. Cool on a wire rack
Step 10. When cool remove from tin, remove parchment and slice.