300g/10½oz fresh raspberries, plus 2 tbsp to serve
125g/4½oz plain flour
2 tbsp sumac
¼ tsp sumac
130g/4½oz almond butter
1½ tsp baking powder
350g/12oz caster sugar
80g/3oz dark cocoa powder
130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped
130g/4½oz icing sugar
250g/9oz dark chocolate, broken into pieces
200g/7oz salted butter, softened
100g/3½oz unsalted butter, softened
3 free-range eggs
20–80ml/¾–2½fl oz full-fat milk, to loosen