Wednesday, 4 May 2016

A twist on a classic : Gluten free apricot and almond Victoria sandwich

Sometimes people tell you not to tamper with a classic, but when the result is as delicious as this you can't help it.. Swapping the traditional strawberry jam for something a little bit saucier in the form of apricot jam and making an unbelievably delicious gluten free sponge, a classic that's definitely worth tampering with!

  250g butter
  250g caster sugar
  4 eggs
  175g gluten free plain flour (I used Asda's own range flour for this bake)
  75g ground almonds
  4 tsp baking powder
  1 tsp bicarbonate of soda

For the filling
  80g butter
  160g icing sugar
  1 tsp vanilla essence
  3 tbsp apricot jam

Pre heat your oven to 200c/180c fan/gas mark 6 and line two round 7" cake tins.

Cream together the butter and sugar until light and fluffy, add in the eggs one at a time and beat.

Fold in the flour, baking powder, bicarbonate of soda and ground almonds, blending together well then spoon the mixture between the two tins.

Bake for 20-25 minutes until golden and risen, or until a cake skewer comes out clean. Leave to cool in the tin for 10 minutes then remove and place on a wire rack to cool for a couple of hours.

Mix together the butter and half of the icing sugar to a creamy mixture then add in the remaining icing sugar with the vanilla essence and beat to blend.

First you'll want to start with the jam layer, spread the jam over the top of the first cake layer then spread the buttercream on top. Top with the second cake layer and finish off with a sprinkling of icing sugar on top.

What you should have is a remarkably generous sized Victoria sandwich that's surprisingly gluten free and rather delicious!