Step 1

Preheat oven to 180C / 160C fan and grease and line 8 inch / 20cm sandwich cake tins.

Step 2

Make “buttermilk” by mixing the dairy-free milk with the vinegar and set aside.

Step 3

Mix the flour, baking powder, ground almonds, caster sugar and salt in a large bowl

Step 4

Whisk in the oil, yoghurt, almond and vanilla extract and buttermilk mixture.

Step 5

Divide batter between the two tins .

Step 6

Top with the raspberries, and top one of the tins with the flaked almonds (this will be the top of the cake).

Step 7

Bake for 30 minutes at 180C / 160 fan until golden brown and firm to the touch.

Step 8

Allow to cool in the tins before sandwiching together with the jam, dusting with icing sugar and serving.

Step 9

Keep for up to 3 days in an air-tight container or the fridge.