Almond and Orange Victoria Sponge
This orange and almond twist on the traditional Victoria sponge cake is the perfect addition to your Mother’s Day afternoon tea. With a delicious orange butter cream and light almond sponge, this show stopper is great served with a hot brew.
Ingredients and Method
- For the sponge:
- 250g unsalted butter, at room temperature
- 250g golden caster sugar
- 5 medium eggs
- 175g self-raising flour
- 75g ground almonds
- For the filling:
- 150g unsalted butter, softened
- 150g icing sugar
- 1 large orange, zest only
- Squeeze of lemon juice
- Splash of milk
- 3 tbsp raspberry jam
- Handful fresh fruits for the topping
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line 2 x 20cm shallow sandwich tins with baking paper.
- In a 29cm Mason Cash mixing bowl, beat the butter and golden caster sugar until light and fluffy. Add one egg at a time, beating well after each one. Once all eggs have been added, fold in the flour and ground almonds.
- Divide the mixture between the 2 tins and bake for 20-25 minutes. To check the cakes are done, push a clean skewer into the centre and if it comes out clean, its ready!
- Remove the sponges from the oven and leave in the tins for 10 minutes, then place on wire rack to cool completely.
- To make the filling, put the butter for the filling, icing sugar, orange zest and lemon juice into a 26cm Mason Cash mixing bowl, then beat together to make a light butter icing. If your icing is looking a bit thick, add a splash of milk to loosen it.
- Place one of the sponges on a serving plate and spread the top with the buttercream, followed by some jam. Then place the second sponge on top, flat side facing down, and press down lightly. Dust with icing sugar, and top with some fresh fruits of your choice.