Raspberries are have such a short season you really need to make the most of them. I know you can get most of our summer berries out of season now, but they are so much nicer in season and I do tend to go a little crazy trying to make the most of all our seasonal fruits.

You Will Need:

• 170g Butter
• 170g Caster Sugar
• 3 Eggs
• 70g Ground Almonds
• 100g Self Raising Flour (sifted)
• 50g Raspberries

Filling and Decoration:

• 300ml Double Cream
• 25g Icing Sugar
• 2-3 tbsp of raspberry jam
• 150g Raspberries
• Icing sugar for dusting (optional)

Method:

• Line and grease two 18cm loose bottomed tins and pre heat the oven to 180degrees C.
• Cream the butter and caster sugar together until light and fluffy.
• Add the eggs one at a time giving the mixture a good mix between each addition.
• Fold through the ground almonds and the sifted flour.
• Add the raspberries and gently mix them in. If you are too vigorous the raspberries will break and turn the mixture pink.
• Divide equally between the two prepared tins and bake for 25-30 mins until golden and springy to touch.
• Allow to cool slightly before transferring to a cooling rack to finish cooling completely before filling and decorating

Filling and Decoration:

• Whisk the cream with the icing sugar until thick and holds its shape.
• Spread or pipe a third of the cream on the ‘bottom’ of one of the cakes and spread the jam on the ‘bottom’ of the other cake. Therefore the ‘bottom’ of both cakes will sandwich together.
• Once sandwiched together pipe or spread the remaining cream over the top of your cake and scatter your raspberries over. (I piped the cream, just because I wanted to play with my piping bag and nozzles).
• You can also dust with icing sugar just before serving.

This cake is best kept in the fridge and eaten within a day or two.