Ingredients:

4 Eggs

125g Caster Sugar

125g Plain Flour

30g Unsalted Butter (melted)

2 tsp Almond Flavouring

Cherry Jam

 

Butter Icing:

300g Icing Sugar

85g Unsalted Butter

25ml Milk

Red food colouring

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Cherries

Flaked Almonds

Ground Almond 

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Method:

Preheat the oven to 160 degrees and prepare two 20cm cake tins.

 

1. Start by whisking the eggs and caster sugar in a bowl over simmering water. Whisk these together using an electric whisk for about 5-7 minutes until the mixture is pale and a trail can be left behind when the mixture is lifted from the bowl.

2. Once whisked, remove the bowl from the heat and fold in the plain flour, try to do this as carefully as possible to reduce the amount of air lost from the sponge.

3. After all the flour has been incorporated, add in the melted butter and 2tsp of almond flavouring.

4. Pour the mixture into your two previously prepared cake tins and bake in the oven for 20-25mintues, until golden brown.

5. Remove the cakes from the oven, and leave them to cool for 5 minutes. Once cooled, transfer them to a cooling rack to cool completely.

6. Whist the cakes are cooling, you can prepare the butter icing.

7. Mix the icing sugar, butter and milk together to form a light, creamy butter icing. Add in a few drops of red food colouring and continue to mix until you have the desired light pink colour.

8. Once you’ve made your icing and the cakes have cooled, you can sandwich together your sponges using the cherry jam.

9. Once layered up, ice the outside of the cake with the butter icing using a palette knife.

10. After you’ve iced the cake, you can decorate it as you wish. I used cherries, flaked almonds and ground almonds but feel free to decorate your cake however you would like!

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Enjoy!