35 g Fresh raspberries or frozen
-raspberries; (12 ounces)
; slowly thawed
20 g Self raising flour; (7
-ounces)
2 5 g; (1 ounce) ground
; almonds
1/4 ts Salt
2 ts Cinnamon
8 5 g; (3 ounces) caster
; sugar
1 Egg; beaten
15 ml Milk; (1/4 pint)
1 tb Raspberry jam
2 5 g; (1 ounce) icing
; sugar
1/4 pt Double cream
Sift flour, almonds, salt and cinnamon into a bowl and rub in the
butter, mix in the sugar. Add the beaten egg and milk to make a
scone-like dough. Divide dough in two and gently shape each half to
fit into greased 20cm/8-inch sandwich tins. Cook in a preheated oven
at 230Ec/450EF/Gas 8 for 10 to15 minutes. Remove from the oven and
cool on a wire rack. When cold spread one of the layers with
raspberry jam, then generously with the double cream and raspberries.
Sprinkle raspberries with icing sugar, cover with the second layer
and top with more cream. Decorate with a few raspberries. Best eaten
when fresh.
Yields
1 servings