Bakewell layer cake
250g ground almond
250g butter, softened
250g caster sugar
250g self-raising flour
4 eggs
2 tsp vanilla extract
For the filling and icing
3 tbsp raspberry jam
200ml fresh cream, whipped
400g raspberry
2 tbsp toasted almond flakes
50g icing sugar
1 tbsp milk
½ tsp almond extract
Icing sugar, for dusting (optional)