1. Preheat the oven to 375°F or 190°C, making sure it's nice and hot for our cake.

2. In a large mixing bowl, take the butter and sugar and cream them together until they're light and fluffy - a perfect base for our cake.

3. Next, add the flour to the bowl and mix until a smooth dough forms. You should start to see it all come together at this point.

4. Now, divide the dough into two equal parts. Take each half and roll it out into a circle, about 1/4 inch or 6 mm thick. You want them nice and even.

5. Place one of the dough circles into a greased and floured 9-inch or 23 cm springform pan. This will be the base of our cake.

6. Arrange the raspberries on top of the dough, leaving a 1-inch or 2.5 cm border around the edges. Don't overfill it, as the raspberries will spread a bit during baking.

7. Take the remaining dough circle and roll it out to the same size as the first one. Place it on top of the raspberries, making sure to cover them evenly.

8. Press the edges of the two dough circles together to seal the cake. You want to make sure it's nice and tight so nothing escapes during baking.

9. Bake the cake for 45-50 minutes, or until it's golden brown. You might need to adjust the time depending on your oven, so keep an eye on it.

10. Finally, let the cake cool completely before serving. This is the hardest part - waiting for it to be ready!