I love this chocolate cake, which is made with what are essentially store cupboard ingredients. It's ideal as a dessert or for a tea and can be baked in advance, althought do not add the topping until just before serving. Don’t be tempted to use ground almonds instead of the blanched as it does give the cake a better texture.

Find out more here.

• Preheat oven to 190°C/170°C fan.
• Brush a a loose bottom 22cm cake tin with vegetable oil and line with baking parchment.
• Melt the chocolate in a bowl over gently simmering water. Add the butter and mix until smooth.
• Add the sugar and egg yolks and stir again. Remove from the heat and mix in the blitzed, blanched almonds.
• In a clean bowl, whisk the egg whites with a pinch of salt until they form peaks. Add the lemon zest and fold into the chocolate mixture. Spoon blobs of jam into the mixture and stir gently just to cover.
• Transfer to the prepared cake tin and bake for 35-45 minutes or until a skewer comes out clean. Cool on a wire rack in the tin. Then turn the cake out of the tin and place on the wire rack.
• Whisk the cream until it holds its shape. Decorate the cake with piped whipped cream, spoonfuls of raspberry jam and fresh raspberries.