I love this recipe because it's so simple to remember.

250g of butter, unsalted, 250g of self-raising flour. Straight in a food processor.

And then 250g of sugar. And then to make it perfect as a sort of sponge,

we're going to need four eggs. So like that. 3 hours ago these eggs were up the bottom of my chicken.

You're creaming that sugar with the butter and the eggs.

And if you want to, get yourself just a little bit of orange, and just a few little bit of orange in there.

And you can hear it's making basically a lovely little better. And it will look a little bit like that. OK? So nice and smooth.

I'm just going to take a little bit of that filling and just put it on the bottom,

stick this in, just so it sticks like that. And then in with the sponge.

Look at that. Blooming lovely! Move this sponge mixture around the edges here like that, so it's roughly even.

As it starts to melt and heat, it's gonna blend itself out anyway.

Now, I obviously have got one that I made earlier, as my mate Delia used to say.

Cooked like that it's got some nice colour. Looks really good, actually. Just gonna unclick the mechanism there.

We're gonna just turn this out. Here you go, nice. Okay, now this is the bit that sort of stitches people up.

So I'm going to put my knife in here, so score in a little bit and just turn the sponge.

So don't turn the knife. Keep the knife doing the same thing and turn the sponge and go lightly around, until it joins back up with the original line.

And you'll go a bit deeper and turn, deeper and turn, deeper and turn, deeper and turn, deeper and turn, until you go all the way through.

This is our lovely base here.

And then we're going to put lovely things on it that we know we love. Four large table spoons of the lemon curd,

and I'm going to use the back of the spoon just to move that from the inside out.

So let's make the cream, I've got some mascarpone here.

About five heaped tablespoons go in. And then I'm going to put some sugar in there, just a tablespoon of icing sugar.

Here you go. A little bit more orange zest.

Cut this orange in half. And I'm going to add just a little orange juice to loosen it, right?

Going to add that, about half to start with. and then, vanilla. Get yourself a vanilla pod. These little babies.

I'm just gonna put a knife in the end here, run your knife down the end, and scrape that in here.

And then we start to mix it up. We're just going to beat that up until it's loose.

And then we're back over here again. Just move that around.

And you know the nice thing about this is that you sort of want it to be looking like it's just nicely overflowing, so you can see what's in it.

Okay. Some raspberries, one punnet. Just move them around. There you go.

And then carefully turn this over. Put it back and just a little bit of lemon curd, almost like your buttering a bit of toast or something.

And just gently smoosh it around, just so it sits on the raspberries nicely.

Right, slide it off, don't be rough. This is the Bugsy Malone custard pie moment.

1-2-3 commit to it. There we go. look at that! And then to finish off, all I'm going to do is get a little bit of icing sugar in a tea strainer.

And there we go. A beautiful little tea cake. The combination is win win: Sponge, raspberries, cream, absolutely gorgeous.