Jewelled meringue cake

Serves 12

300g raspberries

125g unsalted butter, softened, plus extra for greasing

225g caster sugar

2 tbsp vanilla bean paste

¼ tsp sea salt

2 eggs, separated, plus 2 yolks 150g plain flour

1 tbsp baking powder

75ml milk

2 tbsp cream of tartar

25g flaked almonds

500g double cream

2 tbsp icing sugar, plus extra for dusting 2 x 25cm cake tins

Preheat the oven to 180°C/gas mark 4 and grease the cake tins. In a large bowl, cream 125g of the caster sugar into the butter, together with the vanilla paste and salt, for 2-3 mins until light and fluffy. Stir in the egg yolks, one at a time, making sure each is fully incorporated before adding the next. Fold in the flour and baking powder until just combined, then stir in the milk. Divide the batter between the tins and set aside.

In a mixing bowl, whisk the egg whites, using an electric whisk, for 2 mins until soft peaks form, then gently whisk in the remaining 100g sugar and cream of tartar until incorporated. Whisk on a high speed for 3-4 mins until very stiff peaks form.

Top one of the cakes with the meringue mixture, spreading it over the batter so the top is smooth, and allowing a 1cm border from the edge of the cake. Sprinkle the meringue with the flaked almonds, then bake both cakes for 20-25 mins until golden and risen. Allow to cool in the tins for 10 mins, then remove from the tins and leave to cool completely on wire racks.

In a large mixing bowl, whisk the cream and icing sugar together for 1-2 mins until thick and spreadable, then stir in the raspberries. Place the cake not topped with meringue on a serving plate and spread it with the raspberry cream. Place the cake with meringue on the top, dust with icing sugar and serve.