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Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.