Raspberry Bakewell Cake

Recipe from Poires au Chocolat

Raspberry Bakewell Cake

Ingredients:

For the Cake

100g butter

40g light brown sugar

70g caster sugar

2 eggs

100g plain flour

20g ground almonds

1tsp baking powder

½ tsp almond extract

To assemble

3tbsp raspberry jam

raspberries, halved

200ml double cream

1tsp almond extract

additional raspberries

flaked almonds

icing sugar

Method:

1. Preheat the oven to 170C/325F/mark 3 and butter and flour two 5-inch cake pans.

2. Cream together the butter and sugars until pale and fluffy. Beat in the eggs, then sift in the flour, almonds and baking powder and mix well. Add in the almond extract.

3. Pour the batter into the cake pans and bake for 20-25 minutes or until a toothpick inserted into the centre of the cakes comes away clean. Leave to cool before removing from the tins and slicing into layers.

5. Sandwich the layers together with the raspberry jam and raspberry halves.

6. Whip the cream until it holds soft peaks. Mix in the almond extract and, once it holds firm peaks, spread the cream over the cake. Top with the additional raspberries and flaked almonds and dust with icing sugar.