My Aunty Beryl was a big part of my life, right up to her untimely death in the late 1980s. I thought she was wonderful: slightly eccentric, outspoken, generous to a fault, and a truly gifted cook. She followed my progress avidly over the years, and I would often receive a phone call from her with an encouraging word (or criticism, if she felt it warranted). More often than not, her calls would end with her saying, "Now, darl, have you got a pen and paper nearby, as I've just tried this recipe and I think you'll love it." And off she would go, rattling out the details at a cracking pace while I desperately tried to keep up.
This vanilla cake comes from my treasured cache of her recipes. Although I admit to having played with it a bit (something, I'm pleased to say, of which Beryl would thoroughly approve), it's still very much her recipe. Despite appearances, it's quite a simple cake. I'm inordinately fond of it, and love the way the almonds add a gentle crunch in contrast to the creamy vanilla filling and soft meringue. It's also a bit different to make, as the meringue is spread directly on to the cake batter and the two baked together. As raspberries were available when we photographed it, I sandwiched a punnet between the two layers of cake, as they add an appealing sharp/ sweet note.
Preheat the oven to 180°C. Butter two 24cm springform cake tins and line the bases with buttered baking paper. Dust with flour, tapping out the excess, then set them aside.
Add the butter and sugar to an electric mixer bowl, then beat on medium speed for about 4 minutes until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Reduce the speed to low, then add the vanilla and milk - the mixture may look quite curdled, but it comes right once the flour is added. Finally, mix in the flour just until it's combined. The batter will be rather thick.
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