Ingredients
- 250g caster sugar
- 250g butter, softened
- 5 free-range eggs
- 125g gluten-free plain flour
- 65g cornflour
- 75g ground almonds
- 1 heaped tsp gluten-free baking powder
- a few drops vanilla extract
- For the filling:
- 4tbsp apricot and raspberry jam
- 100g icing sugar
- To decorate:
- A few primulas
- You will need:
- 2 x 20cm sponge tins, oiled and lined with baking parchment
Instructions
- Heat the oven to 180C, 160C fan, 350F, gas 4. Measure all the cake ingredients in to a large mixing bowl and beat well together with a wooden spoon until smooth
- Divide the mixture equally between the two tins and bake for 20 to 25 mins until golden and firm to touch
- Leave to cool in the tin for 15 mins before turning out onto a cooling rack
- Sandwich the cakes with the jam
- To make the icing, mix the icing sugar with a teaspoon of water to give a very thick pouring consistency and drizzle over the cake. Decorate with the flowers just before serving. The cake will keep for 2 to 3 days in a cake tin.
