Orange and almond Victoria sponge cake | Hello! Hooray!

Orange and almond Victoria sponge cake

It has been a little while since I managed to do any baking – I did do a bit in the last couple of weeks of my pregnancy as I had a thing about flapjack (recipe here) and wanted to have cake in the freezer (so I made this honey, banana and almond cake). My parents came up for the day on Saturday and I wanted to bake something, and I had seen this recipe for orange and almond Victoria sponge cake online a couple of weeks ago. I do love a twist on the classic Victoria sponge and as it was relatively easy to make, I thought it would be doable with Little One around!

 

This recipe is originally from Delicious Magazine.

 

Orange and almond Victoria sponge cake | Hello! Hooray!

 

Ingredients

 

250g unsalted butter, at room temperature, plus extra to grease
250g golden caster sugar
5 medium free-range eggs
175g self-raising flour
75g ground almonds
For the filling
150g unsalted butter, softened
150g icing sugar, plus extra to dust
Zest of 1 large orange
Squeeze of lemon juice
Splash of milk or cream
3 tbsp raspberry jam, at room temperature

 

Method

 

1.Preheat the oven to 180Β°C/fan 160Β°C/gas 4. Grease and line 2 x 20cm shallow sandwich tins with baking paper.
2. In a large mixing bowl, beat the 250g butter and golden caster sugar with an electric hand whisk until really light and fluffy. Add the eggs, one at a time, beating well after each addition, then fold in the flour and ground almonds.

 

3. Divide the mixture between the 2 tins, then bake on the middle oven shelf for 20-25 minutes until a skewer pushed into the centre comes out clean. Remove the sponges from the oven and leave in the tins for 10 minutes, then transfer to a wire rack to cool completely.

 

4. To make the filling, put the 150g butter, icing sugar, orange zest and lemon juice into a mixing bowl, then beat together to make a light butter icing. Add a splash of milk or cream if you need to loosen it a little.

 

5. Put one of the sponges on a serving plate. Spread with the buttercream, then top with the jam Place the other sponge on top, flat side facing down, and press down lightly. Dust with icing sugar, then slice and serve with a mug of tea πŸ™‚ Enjoy!

 

If you’d like to see my other Victoria sponge recipes, I have the classic recipe here and a delicious lemon version by Mary Berry here.Β You may also enjoy this Bakewell cake with raspberry curd filling πŸ™‚

 

Orange and almond Victoria sponge cake | Hello! Hooray!

 

Happy baking! πŸ™‚

 

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