2 tablespoonsRaspberry jamSeedless if possible or sieved to remove seeds
2 - 3 teaspoons of water
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Preheat the oven to 180 deg Fan assisted. Grease and line the base and sides of an 8 inch (20cm) spring form cake tin with baking parchment. If using baking bands, start soaking them in a bowl of cold water or use to manufacturers instructions.
Using an electric mixer, beat together the butter, sugar and almond extract until soft and lighter in colour.
Add the eggs one at a time adding a little flour to avoid any curdling. Mix until well combined
Add the ground almonds, remaining flour and milk. Mix until well combined.
Spread the cake batter evenly into the prepared cake tin. If using them, place the soaked baking bands around the outside of the tin. I find baking bands give you nice soft edges.
Bake in the centre of the oven for 25 to 30 Minutes, or until baked, testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin to cool a little before turning out onto a rack to cool completely.
While the Cake is cooling, make the buttercream. Beat the butter for a few minutes until nice and soft. Add the sieved icing sugar a spoonful at a time and beat well.
Add the Almond Extract and beat until nice and smooth.
When the cake has cooled completely, slice horizontally so that you have two even layers. If your cake has domed after baking, don't worry, turn that layer upside down and place it on a cake stand. Leave the other layer, also upside down to one side.
Spread the raspberry jam evenly over the top of the layer on the cake stand.
Spread about ¾ of the buttercream over the top of the second layer. Sandwich the two layers together.
You should have a nice flat surface as your top layer for decorating.
Spread the remaining buttercream evenly around the side of the cake with enough thickness to hold the flaked almonds.
Coat the sides of the cake with the flaked almonds. Some may need pressing down to stay firmly on the cake.
To make the water icing, gradually add the water to the (sieved) icing sugar a teaspoon at a time until you have a thick spreadable consistency that isn't too runny or it will run off the side of your cake. After adding a couple of teaspoons I suggest you start adding the water a drop at a time to ensure you get the right thickness. If you have gone too far and the icing becomes too runny, add a little more icing sugar.
Spread the icing evenly over the top of the cake.
Sieve the Raspberry jam and add to a piping bag with a small nozzle. Pipe circles on top of the icing and using a cake skewer create a spider effect. Or decorate as you wish.
This cake will keep for a couple of days at room temperature. Use food colouring as an alternative to the jam decorative circles.A note about Baking Bands. I find that using baking bands soaked in water and wrapped around the outside of the cake tin, helps keep the sides of some cakes really soft and moist with no crispy edges.