Heat the oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line with baking parchment. Scatter half the toasted almonds over the base of one of the tins, ensuring they’re evenly spread out.

Tip the butter and caster sugar into a large bowl with the vanilla or almond extract and lemon zest, and beat using an electric whisk until light, smooth and creamy, about 3-4 mins. Add the milk, then the eggs, one at a time, beating well between each addition. Fold in the flour, ground almonds, baking powder and a pinch of salt until no streaks of flour remain.

Divide the mixture between the prepared tins, being careful not to disturb the toasted almonds too much as you spread it out. Level the tops, then push half the raspberries into the mixture. Bake in the centre of the oven for 25-30 mins until golden and risen, and a skewer inserted into the centres comes out clean. If any wet mixture clings to the skewer, return to the oven for another 5 mins, then test again. Leave to cool in the tins for 30 mins, then remove to a wire rack, remove the baking parchment and leave to cool completely – the sponges will be quite delicate. Once cooled, the sponges will keep wrapped and frozen for up to three months.

For the filling, pour the cream, mascarpone, icing sugar and vanilla or almond extract into a large bowl. Whisk for a few minutes until the cream is just holding its shape.

Put the plain sponge on a cake stand or plate. Spoon over the cream filling, spreading it to the edge. Scatter over the rest of the berries and toasted almonds. Sandwich with the second sponge, almond-side up, then dust with icing sugar. Will keep chilled in an airtight container for up to two days.