In typical Lovely Food style I use my usual white spelt flour and a bit of almond meal instead of white flour. It makes for a slightly heavier sponge, but it feels a bit more healthy and rustic.
1 cup caster sugar
1 1/4 cups spelt flour
½ cup almond meal (finely ground almonds)
2 tsp baking powder
100g melted butter, slightly cooled
300ml cream, well whipped – for filling
½ jar blackcurrant jam – for filling
Icing sugar for dusting
Pre-heat oven to 180°
Grease and line 2 deep 20cm round cake tins with baking paper.
In a mixer, beat eggs and sugar until thick and pale and doubled in volume (2-4 minutes).
In a medium bowl sift or stir baking powder into the spelt flour and almond meal.
Add to egg and sugar mix and quickly mix in for 5-10 seconds. Don’t overwork the mix.
Fold in the melted butter.
Pour half the mix into each cake tin and bake for 20 – 25 minutes or until the cakes feel springy to touch and are a light golden brown on top.
The cake at the top of the oven will probably be ready first. In which case take it out and put the other cake on the higher oven shelf a further 5 minutes or until golden brown as above.
Leave the cakes in tins for 5 minutes then turn out onto wire racks to cool.
To make the filling, spread the top of one cake and the base of the other cake evenly with jam. Top the base with whipped cream and place the top piece, jam-side down onto the base cake.
Dust lightly with icing sugar.