Part pastry, part sponge, plus juicy raspberries, to get a mix of textures and flavours that's utterly irresistible.

By , 21 September 2015
  • Ready in: 90 mins
  • Serves: 12
  • Price: 28p per serving
Nutritional Info
Each 81g serving contains
  • Fat med
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 1122KJ 268KCAL
of your reference intake.
Typical energy values per 100g: 1385kJ/331kcal.
  • For the cake:
  • 100g softened unsalted butter
  • 100g caster sugar
  • 2 medium eggs
  • 100g self-raising flour
  • For the pastry:
  • 75g salted butter
  • 150g plain flour
  • 2 level tsp icing sugar
  • For the topping:
  • 100g raspberry jam
  • 150g raspberries
  • 1 medium egg
  • For the cake, pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm shallow cake tin. Beat the butter and caster sugar together until creamy. Add the two eggs, one at a time, beating after each addition. Fold in the self-raising flour.

  • Put in the tin and level the top. Bake for 20-25 minutes or until the top springs back when lightly pressed. Cool on a wire rack.

  • To make the pastry, rub the butter, chilled into small cubes, into the plain flour until it resembles breadcrumbs. Stir in the icing sugar, then add water to make a stiff dough. Wrap in cling film and chill.

  • To make the topping, put the cake on a baking tray and spread the raspberry jam on top, leaving a 1cm gap round the edges. Top with the raspberries.

  • Roll the pastry out to the thickness of a £1 coin. Cut into strips about 8mm wide.

  • Beat the egg and use to lightly brush the top edge of the cake. Lay a strip of pastry all the way around. Brush with egg.

  • Lay more strips on top in a lattice pattern, pressing the ends into the pastry rim. Twist another strip and lay it along the edge, pressing it down gently.

  • Brush the pastry with the egg. Bake for 15-20 minutes until golden and serve with a sprinkling of granulated sugar.