Serves 8 - 10
Prep time 15
Cooking time 25 minutes
Suitable for freezing? Yes before filling or decorating
For the cake
250g butter or margarine (suitable for baking)
250g Cardamon Sugar or a level teaspoon of cardamon powder and plain sugar
250g self-raising flour
4 large eggs
For the filling
325ml double cream
1 tbsp icing sugar, for dusting
1 Preheat the oven to 180˚C/gas mark 4.
2 Using a hand mixer or food mixer, cream together the butter or margarine and Cardamom Sugar Beat well until white and fluffy.
3 Add 3–4 tablespoons of flour to the mixture, then add the eggs. Adding the flour like this prevents the mixture from curdling. If it does, just keep adding flour a little at a time, beating the mixture to ensure it is evenly distributed.
4 Divide the mixture between two 23 cm round cake tins and bake in the oven for 20–25 minutes, until firm to the touch. Cool on a wire rack.
5 Once the cakes are cool, spoon jam onto one half. Whip the cream until it is thick but not overly stodgy. Spoon this carefully onto the jam and sandwich the layers of cake together.
6 Finish it off with a light dusting of icing sugar.