I hadn’t intended posting this recipe, but the photograph was very popular on my Facebook page over the weekend- so here it is!
We couldn’t get to work on Saturday, the water level was still too high. It had rained heavily again all night, so it wasn’t worth the risk. The sandbags were packed up against the back door and opposite the door near the stream wall. The ‘stream’ (think river) was still gushing at a phenomenal rate down by the back and side of the house- but we were safe.
With the fire lit, I set about cheering us up by making a cake for afternoon tea! As always, I used basic pantry ingredients and decided upon a vanilla sponge finished off with some of Dr Doolittle’s delicious homemade blackberry jam.
For the cake:
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
1 tsp vanilla extract ( I used my Dr Oetker vanilla grinder)
2 tbsp milk
For the filling:
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (I used my Dr Oetker vanilla grinder)
100g jam (I used Dr Doolittle’s blackberry jam)
icing sugar, to decorate
Heat oven to 190C and line two 20cm sandwich tins with non-stick baking paper.
In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon and bake for about 20 mins until golden and the cake springs back when pressed. Leave to cool completely on a rack.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar and vanilla.
Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving.
The cake went down very well with a pot of tea beside the roaring fire!