My recipes are like buses! Nothing for ages and now two in one day!
- 340g of caster sugar
- 340g of butter (cubed)
- 310g of plain flour
- 6 (level) teaspoons of baking powder
- 5 eggs (beaten)
- 30g of ground almonds
- Icing sugar
- Strawberry jam
- Flaked almonds
To begin with you need to preheat the oven to 150C and grease and line two Victoria sandwich tins.
Cream the butter and sugar together, this is easier if the butter is cut into small pieces and if it is at room temperature.
Next, gradually add the eggs. I add them one at a time and make sure each one is mixed in well. Next you need to add the flour, baking powder and ground almonds. Stir it all together.
Share the mixture equally between the two baking tins. I tend to do this a spoonful at a time to make sure that I get an even amount in each.
Cook at 150C (fan assisted) for about 30 minutes. You’ll know it’s cooked when a skewer comes out clean.
Once the cakes are cooked take them out and leave them to cool for a few minutes. Then run a knife around the edge of the tin and tip the cake out. Peel the grease proof paper from the bottom of the cake.
Once the cakes are completely cool you can add some jam, cover the bottom half really generously! Next you’ll need to make the icing. You’ll need icing sugar and water. I haven’t put any measurements for this as I just do it until it looks right. You will need more icing sugar and less water than you think though! Add water very slowly, a teaspoon at a time, until you get a consistency that will spread without dripping down the sides or sticking! Then just decorate with a few flaked almonds and there you have it! A bakewell inspired Victoria sponge!
I’m afraid I can’t show you what it looks like on the inside as this is a gift. I’ve been trying to think of something nice that we can do for the funeral director who organised Lentil’s funeral and thought he might appreciate a cake. I hope it tastes nice! Now I just need to figure out how to transport it!