Yum!

A fantastic twist on a tea time classic!

This weekend experiment turned out to be a real winner! It’s a twist on a classic Victoria sponge which I have entered into this month’s delicious magazine “delicious. cooks” challenge. Simply add the grated zest of an orange and a lemon and 50g poppyseeds to the classic recipe and team with vanilla buttercream for a delicious alternative to an old tea-time favourite. My simple all-in-one method makes this cake even easier to rustle up in no time at all so there’s no excuse not to try it today!

Ingredients

  • 175g unsalted butter, softened and diced
  • 175g golden caster sugar
  • 175g self-raising flour
  • 1 tsp baking powder
  • ½ tsp vanilla bean paste
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 50g poppy seeds
  • 3 large eggs, lightly beaten

for the buttercream

  • 85g unsalted butter, softened
  • 150g icing sugar, sifted
  • ½ tsp vanilla bean paste

Method

  1. Preheat the oven to Fan 170°C and grease and line two 20cm sandwich tins.
  2. Place the diced butter, sugar, vanilla, poppyseeds, orange and lemon zest in the large bowl of a mixer and sift in the flour and baking powder.
  3. Start the mixer slowly and beat for a few seconds on a medium speed until the mix starts to come together then pour in the eggs.
  4. Continue beating the mixture until smooth. Be careful not to overmix.
  5. Divide the mixture between the two tins and bake in the oven for 20-25 minutes.
  6. The cakes are done when they are well risen, springy to the touch and a skewer inserted into the middle comes out clean.
  7. Turn the cakes out onto a cooling rack and leave to cool completely.
  8. Meanwhile make the buttercream by creaming together the butter, icing sugar and vanilla for a few minutes until pale and fluffy.
  9. Once the cake has cooled, spread the buttercream over the top of one of the sponges and sandwich the other half on top.
For more recipes like this one and lots of cakey pics and creations, check out my blog…

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