1. Preheat the oven to 350°F (180°C). Grease a large bundt pan* and dust with some flour. Set aside. Let all the ingredients come to room temperature.

2. Add the margarine and sugar to a large bowl and mix until light and fluffy. Next, add the eggs one by one and mix well after each addition. Add vanilla extract and mix in. In a separate bowl mix spelt flour with baking powder, baking soda, and salt. In another bowl mix sour cream with buttermilk and sunflower oil. Add the flour in two batches, alternating with the buttermilk mixture to the bowl and mix to combine – do not overmix the batter. Pour about 1/3 of the batter into the prepared bundt pan, place some raspberries on top, cover them with some more batter and repeat with more frozen raspberries. Finish with batter and smooth out the top. Bake in the preheated oven for about 55-60 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down inside the bundt pan for about 15-20 minutes, then carefully remove and let cool down completely on a wire rack.

3. For the glaze mix the confectioners’ sugar with vanilla extract and heavy cream to get a thick glaze – adjust with more heavy cream/more confectioners’ sugar if the glaze is too thick or too runny. Decorate the cooled cake with the glaze and sprinkle with some freeze-dried raspberries.