Christine’s Almond & Raspberry Sponge

Date:

(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.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Share post:

More like this
Related

Feed the Soul

It’s a slice of wellness in the Dorset downs:...

Rolo Tiffin

This simple recipe is perfect for family get togethers,...

Feltham’s Farm Wins Best Organic Cheese at the Artisan Cheese Awards 2024

Feltham’s Farm Organic Cheeses triumphed at the Artisan Cheese...

Tastes of Dorset

Dorset Food and Drink celebrates local produce this summer...