This is the cake you want to bake this weekend

With fresh berries in full season, this Bakewell layer cake is the ideal treat to bake right now. 

Super tasty, not fussy, it will please your whole family!

Bakewell layer cake 

Ingredients

• 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 flaked almond
• 50g icing sugar
• 1 tbsp milk
• ½ tsp almond extract
• Icing sugar, for dusting (optional)

Method

1. 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. 

2. Divide the mixture evenly between the two tins. Bake for about 30 minutes or until an inserted skewers comes out clean. Cool, remove from the tin and let cool completely. If needed, level the cakes to get a flat surface.

3. Place one cake on a cake plate. Spread with raspberry jam, then cover with fresh raspberries. Top with whipped cream on top of the raspberries to fill the gaps and create a flat surface. Top with the other cake, turned upside down. 

4. 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.