This classic cake is great for an occasional sweet treat
8 People
15 minutes
20 minutes
Equipment
- Weighing Scales
- Baking sheet x 2
- Greaseproof paper
- Measuring spoons
- Mixing bowls x 2
- Wooden spoon
- Fork
- Oven gloves
- Wire rack
- Large metal spoon
Ingredients
- 2 tablespoons of rapeseed oil, plus extra for the tin
- 175g self-raising flour
- 1.5 teaspoons baking powder
- 140g golden caster sugar
- 25g ground almonds
- 2 large eggs
- 175g natural yoghurt
- 2-3 drops vanilla extract
- 25g butter, melted
- 4 tablespoons raspberry conserve
- Half teaspoon icing sugar, to decorate
Simple steps
- Pre heat oven to 180c/160c fan. Gas mark 4
- Lightly oil 2 x 18cm sandwich cake tins and line the bases with baking parchment
- Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre
- Beat the eggs in a bowl, then stir in the yoghurt and vanilla.
- Pour this mixture along with the melted butter and oil, into the dry mixture
- Stir briefly together with a large metal spoon until well combined
- Divide the mixture evenly between the 2 tins and level the tops.
- Bake both cakes, side by side for 20 mins until risen and beginning to come away slightly from the edges of the tins
- Remove the cakes from the oven and loosen the sides with a round bladed knife
- Let the cakes cool briefly in the tins then turn them out
- Peel off the lining paper and sit the cakes on a wire rack, leave until cold
- Put one of the cakes on a serving plate and spread over the raspberry conserve
- Place the other cake on top and sift over the icing sugar
Nutrition
Calories: 274
Protein: 5.3g
Fat: 9.7g
Saturated fat: 3g
Carbohydrates: 43.1g
Sugars: 23.5g
Salt: 47mg
Dietary fibre: 1g
Allergen information
Wheat
Gluten
Nuts
Egg
Milk
