Almond raspberry torte

Potato starch or cake meal (for the pans)

6 eggs, separated

1 cup plus 1 teaspoon sugar

1 cup ground almonds

1/2 teaspoon vanilla extract

1 cup heavy cream

1 jar raspberry jam, with or without seeds

Extra ground almonds (for garnish)

1 pint fresh raspberries (to serve, optional)

1.Set the oven at 350 degrees. Grease 2 8-inch cake pans and dust them with potato starch or cake meal.

2.In a mixer, beat the egg yolks and 1 cup of sugar at high speed for 1 minute or until pale and fluffy. Add the almonds and vanilla and mix until combined.

3. In a separate bowl beat the egg whites into stiff peaks. Add about 1/4 of the egg whites to the almond mixture. Fold gently. Repeat with remaining whites; do not overmix.

4. Divide the batter between the pans. Bake the cakes in the center of the oven for 25 to 30 minutes or until the edges come away from the sides of the pan and a toothpick inserted into the centers comes out clean. Cool for 10 minutes in the pans, then gently run a knife along the edges and invert cakes onto separate plates.

5. Beat the cream with the remaining 1 teaspoon sugar until firm. Spread the jam over one layer of the cake. Place the other layer on top. Just before serving, frost the cake with the whipped cream, using the back of a spatula to create decorative peaks. Sprinkle with ground almonds and garnish with raspberries, if using.

Adapted from Amy Levine