So this particular recipe has been on my list for over a year, but I recently got some extra inspiration to go through with it on a recent trip to Holyrood Palace in Edinburgh when I spotted an exceptionally pretty rendition on display in the palace café.
1 cup softened butter
3/4 cup +2 tbsp sugar- lightly ground in a food processor or spice mill
1 cup flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp almond extract
- powdered sugar for dusting
about 1/2 cup raspberry jam
- about 1 cup whipped cream
For this recipe, the ingredient measurements are actually a little less exact. You’ll want to start out with your four eggs and weigh them. Use approximately equivalent amounts of butter, sugar, and flour by weight.
Grease and flour 2 cake tins. Preheat your oven to about 350 degrees.
Start by beating the butter and sugar together until creamy and fluffy in a medium sized bowl. Stir in the vanilla and almond extracts.
In another bowl, combine the salt, flour, and baking powder. Now, gradually add the eggs (one at a time) and the flour mixture to the wet mixture, mixing as you go. Then, divide the batter into the prepared pans and bake for about 20-25 minutes or until just browning on the edges and springy to the touch.
Let cool for about 10 minutes. Then, spread the jam and whipped cream liberally to one of the layers. Top with the second layer and lightly dust with powdered sugar over the top. Finally, enjoy with a nice cup of tea!