Raspberry shortcake

Method

1. For the shortcake: beat together the butter and sugar until pale. Add the orange zest and beat again. Add the flour, ground almonds and breadcrumbs and mix thoroughly into a soft dough.

2. Cut out two large rectangles of silicon paper. Divide the dough into 2 parts and place at one end of each piece of paper. Roll the dough into the paper to make a sausage of roughly 3.5cm in diameter. Seal the sausages and refrigerate overnight.

3. A few hours before you plan to serve the shortcakes, pre-heat the oven to 180C/gas 4. Line a baking sheet with baking parchment.

4. Cut the shortcake into 3mm thick slices, allowing three per person, and lay on the parchment. Bake in the oven for 12-15 minutes until golden brown, then leave to cool and become crisp.

5. For the filling whip the cream to form soft peaks. Put a blob of cream on each plate and lay a shortcake biscuit on top. Put a generous spoonful of cream on top, heap with berries and sprinkle with a little sugar. Follow this with another spoonful of cream then lay a second shortcake on top. Continue in this way to make 4 stacks of 3 biscuits each.

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Ingredients

For the shortcake

200g unsalted Butter
100g caster sugar
1 orange, zest finely grated only
140g plain flour
100g blanched Marcona almonds, ground
60g toasted breadcrumbs

For the filling

250ml thick double cream
1 punnet Raspberries
2 tbsp icing sugar

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