Bakewell layer cake

You like the classic bakewell tart? You'll love the bakewell 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)

Heat oven to 180°C and grease and line two 20cm cake tin. Add all the ingredients for the cake in a large mixing bowl and whisk until well combined. 
Divide the mixture evenly between the two tins. Bake for about 30 minutes or until an inserted skewers comes out clean. Let cool for a few minutes, remove from the tin and let cool completely. If needed, level the cakes to get a flat surface.
Place one cake on a cake plate. Spread with raspberry jam, then cover with fresh raspberries. Spread the whipped cream to create a flat surface. Top with the other cake, turned upside down. 
Mix the icing sugar with the milk and almond extract. Pour the icing over the cake and scatter the flaked almonds. Place the remaining raspberries in the middle of the cake to decorate. 

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