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
Sift the flour, almonds, salt and cinnamon into a bowl and rub in the
butter. Then mix in the sugar.
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.
Cook in a preheated oven at 230c/450 degrees F/Gas 8 for 10-15 minutes. Remove
from the oven and cool on a wire rack.
When cold, spread one of the layers with raspberry jam, and then
generously with the double cream and raspberries.
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.
