Place almonds into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Peel and cube potatoes and place into simmering basket. Insert into Thermomix bowl and pour enough water over to just reach the bottom of the basket.
Steam potatoes 20 min/100º/speed 3 or until they break easily when pushed with a fork. Drain water and tip potatoes into Thermomix bowl. Mash 10 sec/speed 5. Scrape down sides of bowl and repeat if needed. Remove from bowl and set aside to cool completely.
Preheat oven to 180ºC and line the base of a heart shaped springform cake tin.
Place lemon zest and sugar into clean, dry Thermomix bowl and mill 10 sec/speed 10.
Add butter and whip 20 sec/speed 4. Scrape down sides of bowl, add baking powder, eggs, vanilla and almond meal. Blend 10 sec/speed 6.
Scrape down sides of bowl, add mashed potato and blend 15 sec/speed 6 or until the batter is well blended.
Spread batter into prepared tin and bake 45-50 minutes until risen and golden. Cool completely before glazing.
Glaze; Stir lemon juice with sugar.
Allow to cool in tin for at least 10 minutes prior to removing. Cool before garnishing with raspberries to taste and drizzling with the glaze.