Instructions: Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone-like dough. Divide dough in two and gently shape each half to fit into greased 20cm/8-inch sandwich tins. Cook in a preheated oven at 230Ec/450EF/Gas 8 for 10 to15 minutes. Remove from the oven and cool on a wire rack. When cold spread one of the layers with raspberry jam, then generously with the double cream and raspberries.

Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Best eaten when fresh.

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