TIP - Use blueberries, strawberries or mixed berries instead of raspberries if preferred. Just ensure the purée is cooked enough so that it’s almost jam-like rather than watery before adding to the ...

Wrapped in baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month. I like to cut horizontally into 3 layers and fill with raspberry jam ...

Pour the raspberry filling all over and let it soak ... evenly across the sheet pan for a uniform cake thickness and a smooth frosting layer. Yes, you can use frozen raspberries.

Grease and line the base and sides of a 13cm/5in, a 18cm/7in and a 23cm/9in deep, loose-bottom cake tin with non-stick ... in the fridge while you make the filling. (Make sure the base covers ...