Preheat the oven to 160˚C. Line a square cake tin with parchment paper.
In a hot pan, melt butter and caster sugar and add the fruits. Cook for 2-3 minutes tossing once or twice. Remove from the heat. Pour the mixture in a cake tin and set aside.
In a bowl, combine the eggs, brown sugar, and vanilla extract until light and fluffy. Stir in the flour, baking powder and almond.
Cover the berry mixture.
Transfer in the oven and bake for 30-35 minutes.
Remove from the oven and set aside to cool. Turnover on a service dish and serve straight away.