Serves 6 200g (7oz) unsalted butter, plus extra for greasing, softened 200g (7oz) golden caster sugar 4 large free-range eggs 200g (7oz) self-raising flour, plus extra for dusting 1 rounded tsp baking powder 2tbsp rose-water, plus a splash extra for the filling Caster sugar for dusting 150ml (5fl oz) double cream 1 vanilla pod, seeds scraped ½tbsp caster sugar 4tbsp raspberry jam 100g (3½oz) raspberries, washed and squashed slightly Preheat the oven to 180°C/gas 4. Grease two 20cm (8in) sandwich tins, line the base of each with greaseproof paper and dust the sides lightly with flour. Beat the butter with the sugar till light and fluffy. Add the eggs one at a time, beating in each before adding the next, then fold in the flour, baking powder and rose-water.
Divide the mixture between the tins, spreading it evenly with a spatula. Bake for 20 minutes, until lightly golden brown. Stick a skewer into the centre: if it comes out clean, it’s done; if it’s sticky, return to the oven for a few minutes. Let the cakes cool slightly then turn out onto a rack to cool completely.
Meanwhile, for the filling, lightly whip your cream with the vanilla seeds, sugar and a splash of rose-water until soft peaks form. Pick your prettiest cake and set aside. Take the second sponge and place it on your serving plate. Trim the top of the cake to make it flat, then spread it with jam, followed by cream. Scatter over the raspberries, top with the other cake and dust with caster sugar.
CARROT, CUMIN & CORIANDER FRITTERS
a lug of oil into a pan on a medium heat. Place tbsps of the mix in and flatten with the back of a spoon (in batches if necessary). Fry on both sides until crisp and cooked through. Remove, drain on kitchen paper and serve hot with yoghurt and lemon. Remove from the heat and infuse for about 20 minutes. To make the ripple, put the raspberries, sugar and 1tbsp of water in a small pan and bring to the boil, then reduce the heat and simmer for a few minutes. Strain, cool, then refrigerate.
Beat the yolks with the sugar until thick, stir in the milk and pour back into the pan. Cook over a low heat for 15 minutes, stirring, until it thickens slightly and coats the back of a spatula (you can do this over a pan of simmering water). Don’t let it boil.
Pour into a bowl, cool, then remove the vanilla pod. Whisk the cream to soft peaks and fold into the custard. Freeze in an ice-cream maker as per the manufacturer’s instructions. As it finishes churning, stir in the ripple. Transfer to a container and freeze for another hour or so. Serve in cones, sandwiched between wafers or with shortbread.
For the filling