To make the pastry, cream the butter and sugar together in a food processor, mix in the egg, then add the flour and ground almonds; as soon as the dough begins to form a ball, wrap it in clingfilm and chill for at least 2 hours
Preheat the oven to 190C/Gas5; thinly roll out the pastry on a lightly floured surface and line the bottom and sides of a 23cmx3cm deep tart tin with a removable base, trimming the excess; bake blind for 15-20 minutes until lightly coloured
While the pastry is baking, thinly roll out the marzipan on a surface dusted with icing sugar and cut out a 23cm circle
Make a sponge mixture by creaming the butter and sugar together in a food processor, then add the eggs one at a time, the ground almonds and baking powder; stir in the raisins
Lay the circle of marzipan inside the pastry case, spread the raspberry jam over the marzipan then spoon the sponge mixture on top; scatter over the flaked almonds and return to the oven for 25-30 minutes; leave to cool, dust with icing sugar and serve
Servings 0