About this recipe:An all-in-one, very quick and easy cake to make. It's a variation on a Victoria sponge, but with a few tweaks. A very tasty cake for teatime or anytime. Very quick and easy to make. Ideal if you have unexpected guests.
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Method Prep:25min › Cook:25min › Ready in:50min
Pre-heat the oven to 180 C / Gas 4. Grease and line the bottom of two 18cm (7 in) tins with baking parchment.
Put all the ingredients except the milk, flaked almonds and jam into a large mixing bowl. Mix together using an electric whisk for about 3 to 4 minutes until well combined, or use a wooden spoon and a lot of elbow grease for about 10 minutes. Use the splash of milk if the mixture is too stiff - it should be a dropping consistency.
Divide the mixture between the baking tins and gently spread out to the sides.
On only one of the tins, use about 2 teaspoons of raspberry jam and gently put bits of jam on the surface, about a quarter at a time, evenly spaced. Sprinkle flaked almonds over the surface with the jam on so there is a covering, and the little blobs of jam are completely covered.
Bake in the centre of the oven for 25 minutes, checking after 20.
When done, leave in the tins for a few minutes, then remove and cool on a wire rack, leaving the cakes on the parchment.
When completely cooled, remove the parchment and put the plain sponge on a serving plate, spread with raspberry jam, generously, then carefully place the almond layer on top, with the almonds on top.
Enjoy, with a well deserved cup of tea!
This can be done with any jam, and works well with blackcurrant.