Ingredients
375g pack sweet shortcrust pastry
5 tbsp thick seedless raspberry jam
100g frozen raspberries, just thawed
25g flaked almonds
4 tbsp apricot jam

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For the sponge
200g butter, very soft
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
½ tsp almond extract
4 eggs, beaten

Method
1.  Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.

2. Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there’s no need to spread) and scatter over the raspberries.

3.For the sponge, put butter, sugar & almonds into a large bowl and beat with an electric whisk until soft and very well mixed. Add the eggs one at a time and then fold in the flour, baking powder, almond extract. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. 

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4. Serve with a cup of tea of coffee - or something stronger if prefered.

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Will freeze for up to 3 months – overwrap the tin with baking parchment and foil beforehand.

To serve from frozen, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.