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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (step 1) and stir briefly together with a large metal spoon until well combined.

  • STEP 2

    Divide the mixture evenly between the 2 tins (step 2) and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.

  • STEP 3

    Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down (step 3). Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.

  • STEP 4

    Put one of the cakes on a serving plate and spread over the conserve (step 4). Put the other cake on top and sift over the icing sugar, or make a pattern (see tip below).

RECIPE TIPS
HOW WE MADE IT HEALTHIER

By reducing the eggs to lower the fat, reducing the butter and using yogurt and rapeseed oil as substitutes, to lower fat, especially saturated fat. We also cut down on the amount of sugar.

MAKE IT DECORATIVE

Instead of just dusting the top with icing sugar, create a pattern of your choice by making a paper template. Lay the template on the cake, dust with icing sugar, then carefully lift off the template to reveal the design.

Recipe from Good Food magazine, August 2012

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