- 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.