A deliciously, sugar dusted cake. Suitable for kids to cook and adults to eat. For all those budding bakers out there, this is the perfect recipe to start with.
10 minutes
25 minutes
Easy
6
Preheat the oven to 170 C/Gas 3-4. Grease and line two 18cm (7 in) tins with baking parchment.
Sieve the flour into a bowl and add the sugar, butter and vanilla extract. Crack the eggs and mix well, until light and fluffy.
Divide the mixture evenly between the tins. Use a spatula to remove any excess from the bowl and gently smooth the surface of the mixture in the tins.
Place the tins on the middle shelf of the oven and bake for 25 minutes or until golden brown. Leave the cakes to cool in the tin for 5 minutes and then turn out onto a wire rack to cool.
Once cakes have cooled, place one of the cakes upside down on a plate and spread with jam and cream. Place the other cake on top and sprinkle with caster sugar.
For the filling
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
