STRAWBERRY AND ALMOND LAYER CAKE

Almonds and strawberries are a classic pairing and a touch of Amaretto adds an extra depth of flavour to the filling.

Makes: an 18cm cake Preparation time: 30 minutes plus cooling

Cooking time: 35 minutes

75g butter, melted and cooled slightly

3 medium eggs

150g caster sugar

60g plain flour

½tsp baking powder

110g ground almonds 1tbsp amaretto (optional)

For the filling:

300ml double cream

1tbsp Amaretto (optional)

1tbsp icing sugar, sifted plus extra for dusting

300g strawberries, destalked, halved if large

1 Heat the oven to 180°C/160°C fan/gas mark 4. Brush the base and sides of a deep 18cm cake tin with a little melted butter and line with baking parchment.

2 Whisk the eggs and sugar for about 4min until very light and fluffy and the whisk leaves a trail when lifted.

3 Sift together the flour, baking powder and almonds with a pinch of salt. In two batches, carefully but quickly fold into the egg mixture with a large metal spoon.

4 Pour the butter and amaretto around the edge of the bowl and quickly fold into the mixture. Gently turn into the prepared cake tin and bake for 30-35min until golden and the edges of the cake pull away from the tin. Cool in the tin for 10min, then turn onto a wire rack.

(If the cake has dipped a little in the middle, turn it upside down to cool on the rack).

5 When the cake is completely cold, cut horizontally into three equal slices.

6 Lightly whip the cream with the Amaretto and icing sugar until it just holds its shape. Gently fold in the strawberries, reserving a few for decoration. Sandwich together the layers with the cream. Dust the top layer with icing sugar and decorate with the reserved berries.