Heat oven to 200C/180C fan/gas 6.
Line the base and sides of a buttered
traybake tin, about 18-20cm x 30cm,
with baking parchment. Roll out the
pastry to line. Lift into the tin and evenly
press right into the corners. Prick with
a fork and chill for 20 mins.
Bake the pastry for 8-10 mins until it‘s
cooked but not too coloured. Cool for
a few mins and turn down the oven to
180C/160C fan/gas 4. Dot the raspberry
jam over the pastry (there's no need to
spread) and scatter over the raspberries.
For the sponge, put all the ingredients
into a large bowl and beat with an
electric whisk until soft and very well
mixed. Spoon this over the raspberry
layer, then smooth evenly. Scatter over
the flaked almonds and bake for 35-40
mins until golden and firm. Cool
completely in the tin. Will freeze for up
to 3 months – overwrap the tin with
baking parchment and foil beforehand.
To serve, thaw for 4 hrs at room
temperature, then reheat in a low oven.
Melt the apricot jam with 1 tbsp water
and brush over the top of the sponge
just before serving.