AS SEEN ON THE SUMMER KITCHEN
Cassie Best
Lemon, Raspberry & Almond Viccy Sandwich
SERVES 12
INGREDIENTS
• 225g salted butter, softened, plus extra for greasing
• 75g toasted almonds
• 225g golden caster sugar
• 1 tsp vanilla or almond extract
• 2 lemons, zested
• 2 tbsp milk
• 4 medium eggs, at room temperature( use‘ golden-yolked’ eggs for a rich, yellow sponge)
• 125g self-raising flour
• 100g ground almonds
• ½ tsp baking powder
• 125g raspberries
FOR THE FILLING
• 250ml double cream
• 100g mascarpone
• 2-3 tbsp icing sugar, plus extra for dusting
• 1 tsp vanilla or almond extract
• 125g raspberries
This twist on a classic Victoria sponge features juicy raspberries, zesty lemon and crunchy almonds. Enjoy a slice on a sunny summer afternoon alongside a pot of tea.
1 Heat the oven to 180 ° C / 160 ° C fan / gas 4. Grease and line two 20cm cake tins. Scatter half the toasted almonds over the base of one tin to cover the surface evenly.
2 Beat the butter, sugar, vanilla and lemon zest in a large bowl with electric beaters until light and creamy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
3 Fold in the flour, almonds, baking powder and a pinch of salt until no flour streaks remain.
4 Divide the mixture between the tins, spreading carefully to avoid disturbing the almonds. Level the tops and press half the raspberries into the cakes. Bake for 25-30 minutes until golden and risen. Test with a skewer – if wet batter clings, bake for another 5 minutes. Cool in the tins for 30 minutes, then turn out onto a rack to cool completely.
5 Whisk the cream, mascarpone, icing sugar and vanilla until the cream just holds its shape.
6 Place the plain sponge on a plate or stand. Spread with the mascarpone cream, then scatter with the remaining raspberries and almonds. Top with the almondtopped sponge, almond side up. Dust with icing sugar and serve.
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