Lemon-Raspberry Plate Trifle

This, as I’ve already buttonholed you about, is a deconstructed, pared-down version of the original: sliced lemon-syrup cake sprinkled with raspberries, topped with syllabub and then scattered with almonds. It’s simple, and it’s perfect.

For the lemon-syrup loaf itself, see ‘Cakes’, but double the amount of syrup stipulated: you want the cake drenched, not merely doused. In fact, you need only half the cake, but as you can’t actually make half a cake,