Be generous with the raspberry jam - it makes all the difference. As the shortcrust pastry contains a lot of fat and no sugar, there is no need to line the tin with non-stick baking parchment.
|For the shortcrust pastry:|
|175g (6oz)||plain flour|
|For the sponge mixture:|
|100g (4oz)||butter, softened|
|100g (4oz)||caster sugar|
|175g (6oz)||self-raising flour|
|1||level tsp baking powder|
|½ tsp||almond extract|
|About 4 tbsp||raspberry jam|
|Flaked almonds, for sprinkling|
You will need a 30 x 23cm (12 x 9in) traybake or roasting tin.
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add 2–3 tablespoons cold water gradually, mixing to form a soft dough.
Preheat the oven to 180°C/fan 160°C/gas 4. Roll the dough out on a lightly floured work surface and use it to line a 30x23cm (12x9in) traybake or roasting tin.
Measure all the sponge ingredients into a bowl and beat until well blended. Spread the pastry with raspberry jam and then top with the sponge mixture. Sprinkle with the flaked almonds.
Bake in the preheated oven for about 25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin and then cut into slices.