Cherry Bakewell Cake

Ingredients

200gm butter or marg
200gm caster sugar
100gm ground almonds
100gm self raising flour
1 tsp baking powder
1/2 tsp almond extract
4 eggs

For the filling
Raspberry jam
175gm icing sugar
5-6tsp lemon juice
1 tbsp ready-toasted flaked almonds

1. Heat oven to 180c or gas mark 4, line and grease 2 sandwich tins

2. Beat together with an electric whisk all the cake ingredients with a pinch of salt until smooth, spoon into tins.

3. Bake for 30mins don't open the oven before 25mins cooking time has passed.

4. Cool sponges and remove from tins and put onto a wire rack.

5. When cool, put one sponge on a serving plate and spread with jam, place the other sponge on top. Sieve the icing sugar and add the lemon juice, mix until smooth and spread over the top of the cake. Scatter the flaked almonds on the icing to finish.

(Recipe and photo by Jo Wells)