Raspberry meringue layer cake

Serves 12

• 100g butter
• 300g self-raising flour
• 0.5 tsp salt
• 175g golden caster sugar
• 1 lemon
• 0.5 tsp cardamom seeds
• 75g milk
• 0.5 tsp vanilla essence
• 3 eggs
• 300g raspberry jam
• 250g raspberries
• 55g ground almonds
• 3 tbsp flaked almonds

Step 1
Heat the oven to 180C (160C fan)/350F/gas 4.

Step 2
Grease the base and sides of a 30cm x 20cm brownie tin or rectangular baking tin, then line with greaseproof paper.

Step 3
In a large bowl, rub the butter into the flour and salt to a breadcrumb consistency (you can do this in a food processor), then stir in 75g of the sugar and the lemon zest (plus the cardamom, if using).

Step 4
In a separate bowl, whisk the milk and vanilla into the egg yolks, then stir this through the butter mix.

Step 5
Transfer the mixture to the lined tin.

Step 6
Wet your hands with cold water (to stop the mix sticking to them) and push the cake mix down with your fingertips so that it is evenly distributed.

Step 7
Spread the raspberry jam over the top.

Step 8
In a very clean, dry bowl, whisk the egg whites with an electric whisk until you have fluffy, cloud-like peaks.

Step 9
Increase the speed and add the remaining sugar and the ground almonds (it will deflate slightly, but don’t worry).

Step 10
When the mix is thick, spread it over the jam – it will make only a thin layer, but it will puff up in the oven.

Step 11
Dot with the raspberries and scatter over the almonds.

Step 12
Bake for 30-35 minutes, until golden.

Step 13
Leave to cool in the tin before diving in.