100gbutterI prefer salted, but unsalted is more traditional in buttercream, softened
1punnet of fresh raspberries
Grease 2 x 8" round shallow cake tins. Preheat the oven to 180C/350F/Gas 4.
Cream together the butter and sugar until fluffy. Pour in a little of the beaten eggs at a time, mixing well as you go.
Sieve in the flour and baking powder and gently mix using a wide scooping action, try not to overmix.
Scrape half the mixture into each cake tin, smooth over, and bake for 20-25 minutes or until the tops are golden brown, is springs back when pressed lightly with a finger and a skewer comes out of the cakes centre clean.
Leave to cool a little for a few minutes then tip out of the tins onto a cooling rack. let cool fully before icing
Cream the butter until smooth and add in the icing sugar and raspberry jam. Keep mixing until yu have a lovely evenly pink buttercream. You can add some red or pink food colouring if you want your pink to have more pop.
Spread the raspberry jam on the top of one of the cakes. Top with 1/4 of the buttercream and sprinkle with half of the flaked almonds. Top with the second cake and spread the remainder of the buttercream on the top and sides of the cake, smoothing as you go.
Circle the top of the cake with raspberries and sprinkle with the remaining flaked almonds.