• 90 g (3¼ oz) butter
• 260 g (9 oz) caster (superfine) sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 170 g (6 oz) cake flour or plain (all-purpose) flour
• 1 teaspoon baking powder
• 60 ml (¼ cup) milk
• 60 g (2¼ oz) chopped blanched almonds
• 2 teaspoons ground cinnamon
• 2 teaspoons caster (superfine) sugar, extra
• 250 ml (1 cup) whipping cream
• 1 tablespoon icing (confectioners’) sugar, plus extra for dusting
• 120 g (1 punnet) fresh raspberries

Butter and flour two 22 cm (8½ inch) springform tins. Preheat the oven to 180°C (350°F/Gas 4).

Whip the butter with half the sugar until it is white and creamy. Add the egg yolks and vanilla extract and whisk well. Sift in the flour and baking powder, add the milk and mix well. Divide the mixture evenly between the two cake tins, smoothing it out gently with a spatula so that it covers the bases of the tins.

Wash your beaters and whisk the egg whites until fluffy. Add the other half of the sugar and whisk until white and fluffy. Divide in half and spread loosely over the cake batter in the tins. Sprinkle with the almonds and then dust each cake evenly with 1 teaspoon of cinnamon and 1 teaspoon of the extra caster sugar. Bake for about 30 minutes, until the tops are deep golden, but make sure that the nuts don’t burn.

Remove from the oven and leave in the tins to cool completely. Turn out one half and put it on a serving plate, nut side up. Whip the cream and icing sugar to soft peaks. Loosely spread over the cake base and scatter with the raspberries. Place the other half of the cake on top, nut side up. Dust with icing sugar and cut into wedges to serve.