For the cake:
- 170g butter, at room temperature
- 170g caster sugar
- 1 tablespoon of vanilla sugar
- 3 eggs
- 130g self-raising flour, sifted
- 40g ground almonds
- 100g raspberry jam
For the meringue
- 75g egg white (approx 2 egg whites)
- 150g caster sugar
To make the cake: Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Beat the butter thoroughly, then add the sugar and vanilla sugar and beat well until light and airy. Add the eggs one at a time and beat well. Sift in the flour, add the ground almonds and beat the batter for a few minutes, then pour into the cake tin.
Bake for 25 to 30 minutes, reducing the temperature towards the end of cooking to 160°C/140°C/Gas Mark 2½ when the cake begins to brown. The cake is done when the centre springs back when pressed, or a when a skewer is inserted and comes out clean.
Allow the cake to cool, then remove from the tin. Spread the top with the raspberry jam.
For the meringue: Whisk the egg white until stiff peaks are formed. Add the sugar a little at a time, whisking the mixture until it is thick and glossy. The meringue should hold its shape when the bowl is tipped.
Spread the meringue over the jam and brown with a small blowtorch.