Makes one large cake to cut into about 20 small pieces. This cake will keep very well, wrapped in greaseproof paper, for a few days.
150g butter
2 large eggs
225g caster sugar
Zest of a medium lemon
225g self-raising flour
1.5 tsp baking powder
25g ground almonds
1 small jar of the best raspberry jam you can find (approx.225g)
50g flaked almonds
Icing sugar for dusting
Preheat oven to 180c.
Lay a large (about 30cm x 30cm) piece of baking parchment over the top of a 20cm x 20cm square, cake tin. And set it aside.
Melt the butter in a pan over medium heat until it is just runny, then pour it into a large bowl.
Add the eggs, caster sugar and lemon zest to the bowl and beat well into the butter until it is a smooth pale yellow mixture.
Mix in the flour, baking powder and ground almonds.
Spread two thirds of the mixture into the prepared cake tin (the baking parchment will sink into the tin with the mixture) and spoon the jam evenly over the mixture.
Spread the remaining cake mixture over the top of the jam – it will look a bit messy but don’t worry. Sprinkle the flaked almonds, if using, evenly over the top of the cake.
Bake in the preheated oven for 45 minutes by which time it should be firm to touch.
Allow the cake to cool and then use a small sieve to dust it with icing sugar before cutting it into squares.
