| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Two, Fat, Ladies | 1 | servings | |
INGREDIENTS
| 350 | g | Fresh raspberries or frozen raspberries; slowly thawed |
| 200 | g | Self-raising flour |
| 25 | g | Ground almonds |
| 1/4 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 85 | g | Butter; softened |
| 85 | g | Caster sugar |
| 1 | Egg; beaten | |
| 150 | ml | Milk |
| 1 | tb | Raspberry jam |
| 25 | g | Icing sugar |
| 1/4 | pt | Double cream |
INSTRUCTIONS
1 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter. Then mix in the sugar. 2 Add the beaten egg and milk to make a scone-like dough. Divide the dough into two and gently shape each half to fit into the greased 20cm/8" sandwich tins. 3 Cook in a preheated oven at 230c/450f/Gas 8 for 10-15 minutes. Remove from the oven and cool on a wire rack. 4 When cold, spread one of the layers with raspberry jam, and then generously with the double cream and raspberries. 5 Sprinkle the raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. It's best eaten when fresh. Converted by MC_Buster. Recipe by: Two Fat Ladies Converted by MM_Buster v2.0l.
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