If you like the flavours of Bakewell Tart but would prefer something lighter and more summery without the pastry and frangipane filling, this is the sponge for you.
This is an almond flavoured sponge, filled with cherry jam and topped with a lemony glacé icing and flaked almonds.
My mum makes this sponge a lot as it’s one of my favourites and I have been meaning to make it for ages. So when I was visiting the other day and fancied some cake, this seemed like the ideal cake to make.
200g caster sugar
100g SR flour
100g ground almonds
1 teaspoon baking powder
1 teaspoon almond essence
Cherry or raspberry jam
100g icing sugar
Lemon juice and water
Set the oven to 170°C and grease and line the bottoms of two 8″ sandwich tins.
Cream the sugar and butter until pale and creamy.
Add the eggs one at a time.
Combine the flour, ground almonds and baking powder and fold in carefully to the butter mixture.
Add the almond essence and mix.
Divide the mixture between the two cake tins, level, and bake for around 25-30 minutes or until the middle is firm to the touch.
Turn out onto a cooling rack and allow to cool.
When cool, sandwich together with a generous layer of jam.
Make the icing: sieve the icing sugar into a bowl and slowly add a few teaspoons of lemon juice and and a few teaspoons of water. Add it slowly and keep mixing in the icing sugar as it won’t need a lot of liquid.
When it reaches the right consistency spread carefully over the top of the cake, allowing it to drip a little down the sides.
Sprinkle over some flaked almonds.
Perfect with a cup of tea in the garden!