Strawberry and Almond Cake

Ingredients (serves 8)

• Melted butter, for greasing
• 175g butter, at room temperature, cubed
• 175g (3/4 cup) caster sugar
• 115g (3/4 cup) self-raising flour, sifted
• 85g (3/4 cup) almond meal
• 85g (1/4 cup) strawberry jam
• 25g (about 24) blanched almonds, chopped
• 3 eggs, at room temperature, lightly whisked
• Icing sugar, to dust

• filling

• 125ml (1/2 cup) thin cream
• 85g (1/4 cup) strawberry jam

Method

1. Preheat oven to 180°C. Brush two 4cm deep, round 20cm cake pans with melted butter to grease. Line the bases of the pans with non-stick baking paper.
2. Use electric beaters to beat the butter, sugar, flour, almond meal, jam, almonds and eggs in a large bowl until combined.
3. Divide cake mixture between the prepared pans and use the back of a spoon to smooth the surface of each. Bake in preheated oven for 25-30 minutes or until a skewer inserted in the centres of the cakes comes out clean. Remove from oven and set aside to cool completely.
4. To make the filling, use electric beaters or a balloon whisk to whisk the cream in a small bowl until soft peaks form. Stir in the jam.
5. Turn the cooled cakes onto wire racks and remove the baking paper. Place 1 cake on a serving plate and spread evenly with the filling. Gently turn the other cake over and then place on top of the filling. Dust with icing sugar and serve immediately