350 g Fresh raspberries or frozen
-raspberries; slowly thawed
200 g Self-raising flour
25 g Ground almonds
1/4 ts Salt
1/2 ts Cinnamon
85 g Butter; softened
85 g Caster sugar
1 Egg; beaten
150 ml Milk
1 tb Raspberry jam
25 g Icing sugar
1/4 pt Double cream
1 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the
butter. Then mix in the sugar.
2 Add the beaten egg and milk to make a scone-like dough. Divide the dough
into two and gently shape each half to fit into the greased 20cm/8″
sandwich tins.
3 Cook in a preheated oven at 230c/450f/Gas 8 for 10-15 minutes. Remove
from the oven and cool on a wire rack.
4 When cold, spread one of the layers with raspberry jam, and then
generously with the double cream and raspberries.
5 Sprinkle the raspberries with icing sugar, cover with the second layer
and top with more cream. Decorate with a few raspberries. It’s best eaten
when fresh.
Yields
1 servings