(gluten and dairy free)
For the cake
- 4 large eggs (room temperature)
- 225g caster sugar
- 225g Stork margarine
- 225g Doves gluten free self raising flour
- 2 tsp baking powder
For the filling
- 50g Stork margarine
- 175g icing sugar
- A few drops of almond extract
- 130g – 140g of raspberry jam
For the topping
- 50g icing sugar
- 1 tablespoon of boiled, warm water
- A few drops of almond extract
- 30g – 40g of flaked almonds
- Plus a few fresh raspberries
Note: Eggs can be different sizes, so I weigh my eggs (out of their shells), then use the same measurements for all the other ingredients. So, if the eggs weigh 250g, all other ingredients will be the same – except the baking powder.
Method
- Pre-heat the oven to 180°C
- Lightly grease and line (with parchment paper) two round 20cm (8”) cake tins.
- Put all the measured cake ingredients in a food mixer and blend together until you have a smooth, soft batter.
- Divide the mixture evenly between the two tins and bake for about 25 minutes until golden and the cake springs back when pressed. Leave to cool in the tins for a few minutes, then turn out on to a cooling wire rack, remove the parchment paper and leave to cool completely.
- To make the filling, beat the margarine with the almond extract until smooth and creamy, then gradually beat in the sieved icing sugar – gradually, because it will get everywhere if you don’t!
- Spread the dairy free buttercream over the bottom of one of your sponges, then top with raspberry jam and sandwich the other sponge on top.
- To top and finish the cake, toast the flaked almonds in a dry frying pan for a few minutes – keep an eye on them as they don’t take long.
- Make the almond water icing by combining the sieved icing sugar with the warm boiled water and the almond extract.
- When the cake is cold, drizzle with the almond water icing and scatter the toasted almonds. Just before serving add a few fresh raspberries.
- Now sit back and enjoy with a lovely cup of tea!
NB: You can substitute the dairy free margarine with softened butter if you don‘t need it to be dairy free.
