i decided to decorate this cake with flaked coconut and fresh fruit, rather than butter cream i used fresh cream so this cake is really light. i prefer fresh cream sometimes.
you don’t need as much sugar with fresh cream so i don’t feel as guilty when i have a slice.
1 cup 220g butter or margarine
1 cup 220g golden caster sugar
1 and 1/2 cups 220g flour
3 tbsp milk
3 tbsp ground almonds
1 tsp vanilla extract
grease and line two tins and preheat the oven to 180c 350f
cream together the butter and sugar until pale then add the eggs and mix one at a time, then add the vanilla and mix in,
fold in the flour and ground almonds with a pinch of salt.
add the milk to loosen the batter.
pour between the two tins
bake for 30 to 35 minutes then let cool
whip 300ml of double cream with 3 tbsp icing sugar and a drop of vanilla extract
take one of the sponges and add 3 tbsp jam and spread over it then add some cream and place the second sponge on top.
using a pallet knife cover the cake in the rest of the cream then press on some flaked coconut to decorate.
finally add fruit i used redcurrants, blueberries, blackberries, figs and cherries.
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