1. Preheat oven to 350°F/180°C degrees.
  2. Grease a 11inch/28cm shallow spring-form pan, (fluted edges are a nice option) and spread fruit on bottom.
  3. Combine eggs, milk, flour, sugar, margarine/butter, vanilla and salt in a blender. Blend at medium, scraping sides down once, until smooth. Can also be combined in a bowl and whisked until smooth.
  4. Pour batter evenly over raspberries. Bake for 40 minutes or until center is set.
  5. Dust with icing sugar, slice and serve warm with a dollop of yogurt, whipped cream or ice cream.

Optional addition: For chocolate lovers, 2-4 tbsp of cocoa can be added to blender depending upon intensity of flavour required.