Indiabite – Food Recipes

Ingredients (serves
Melted butter, for greasing
175g butter, at room temperature, cubed
175g (3/4 cup) caster sugar
115g (3/4 cup) self-raising flour, sifted
85g (3/4 cup) almond meal
85g (1/4 cup) strawberry jam
25g (about 24) blanched almonds, chopped
3 eggs, at room temperature, lightly whisked
Icing sugar, to dust
filling
125ml (1/2 cup) thin cream
85g (1/4 cup) strawberry jam
Method
Preheat oven to 180°C. Brush two 4cm deep, round 20cm cake pans with melted butter to grease. Line the bases of the pans with non-stick baking paper.
Use electric beaters to beat the butter, sugar, flour, almond meal, jam, almonds and eggs in a large bowl until combined.
Divide cake mixture between the prepared pans and use the back of a spoon to smooth the surface of each. Bake in preheated oven for 25-30 minutes or until a skewer inserted in the centres of the cakes comes out clean. Remove from oven and set aside to cool completely.
To make the filling, use electric beaters or a balloon whisk to whisk the cream in a small bowl until soft peaks form. Stir in the jam.
Turn the cooled cakes onto wire racks and remove the baking paper. Place 1 cake on a serving plate and spread evenly with the filling. Gently turn the other cake over and then place on top of the filling. Dust with icing sugar and serve immediately.
Notes & tips
Prep: 15 mins (+ cooling time)
You can freeze the unfilled cake for up to 1 month ? wrap in plastic wrap and place in a sealed plastic bag.