Summer gateaux

1) Preheat oven to 170°C, Gas 3.
2) Grease and line 2 x 18cm sandwich tins.
3) Beat together. butter, eggs, 100g sugar, flour and baking powder in a bowl.
4) Divide mixture between the tins and bake for 25-30 minutes until risen and golden.
5) Turn out on to a wire rack and leave to cool.
6) 10 minutes before the end of the cooking time, put the almonds on a baking tray and add to the oven for 5-10 minutes until golden. Leave to Cool.
7) Whip cream, 15g sugar and orange juice together until it forms soft peaks. Fold in the orange zest.
8) Spread one cake with strawberry jam. Spread a third of the orange cream on top of the jam. Top with second cake.
9) Use remaining cream to coat top and sides.
10) Press the almonds around edge of the cake and arrange strawberries on top.