Thoroughly blend (using a food processor, blender or stick blender) the ground almonds, cream cheese, coconut milk, sugar, flour, cornflour, lemon juice, salt, vanilla paste and melted coconut oil until smooth.
Melt the white chocolate using a double boiler (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and then pour immediately into the cake mix and blend again.
Take the base out of the fridge and pour the cake mix straight onto the base. Give it a bit of a shake to make sure the mixture is evenly distributed.
If you would like to add raspberries to the cake mix, push them evenly into the mixture until they are fully submerged.
Fill a deep baking tray with water (around 1 inch). If you are using a cake tin with a loose bottom, make sure it is really securely covered with foil before placing it into the water.
Also cover the top of the cake with foil.
Put the tray with the cake into the pre-heated oven and bake for 1 hour 30 minutes.
When the cake is ready (it might be a bit wobbly in the middle and this is fine, it will set), take it out of the oven and leave it to cool for an hour before putting it into the fridge to set overnight.