Preheat oven to 180°C/160°fan/Gas 4. Grease and line 3 x18cm (7in) sandwich tins. Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla and almond extracts, then fold in flour and ground almonds.
Divide mixture between prepared tins. Bake for 35 minutes or until a skewer inserted comes out clean. Leave to cool on a wire rack.
Fix bottom layer to a board with a pat of icing. Spread top with icing and scatter over raspberries. Add a second layer and repeat with icing and raspberries. Place on the third layer (inverted for a flat top). Using a palette knife, put remaining icing on top; spread to edges. Continue to push icing down the sides, turning, until the cake is covered. Decorate with extra raspberries, sugar shimmer and sugar flowers.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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