- 225g unsalted butter, softened, plus extra for the tins
- 225g golden caster sugar
- 4 large eggs, at room temperature
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 225g self-raising flour
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- ½ tsp fine sea salt
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
For the filling
- 200g apricot conserve
- 3-4 canned apricot halves, drained and chopped
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 6 lemon or regular thyme sprigs, leaves picked from 1, the rest left whole
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 300ml double cream
- 2 tbsp icing sugar, plus extra for dusting
- 1 vanilla pod, split and seeds scraped, or 1 tsp vanilla bean paste
Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
Meanwhile, make the filling. Spoon the conserve into a small pan and stir in the apricots and whole thyme sprigs. Warm over a low heat for 2 mins until loosened, then transfer to a heatproof bowl and leave to cool and infuse for 1-2 hrs.
Whip the cream with the icing sugar and vanilla until the mixture just holds its shape (be careful not to overwhip – see tip, below).
Remove and discard the whole thyme from the conserve mixture and stir in the thyme leaves. Spread the mixture over one of the sponges, then top with the vanilla whipped cream and sandwich with the remaining sponge. Dust the cake with some icing sugar. Will keep in the fridge for up to three days.
Whipped creamOverwhipped cream can be hard to spread, and will have a mousse-like texture that will only become firmer as it chills in the fridge. The cream should be thick, but still be able to drop off the whisk when you raise it above the bowl.