A Past Recipe of the Month from Jane Asher

Exclusively for you Jane Asher has created a unique and tasty recipe which can be made from one of her wonderful baking mixes. Previous recipes are available here - archived recipes

Jane Asher Victoria Sponge with Ground Almond,
Honey, Yoghurt and Fresh Strawberries !

This is a wonderful recipe perfect for the summer months as it is fresh, light and extremely tasty. The strawberries should just poke out of the top but if you want to change the fruit then you could replace them with raspberries, blueberries or even apple (thinly sliced) .

Ten minutes preparation time.

Note: This recipe uses the Jane Asher Everyday Victoria Sponge Mix but do not add the water as instructed on the packet.

INGREDIENTS:

For the sponge:
1 packet (225g) of Jane Asher Victoria Sponge Mix
1 egg
3 large dessert spoonfuls of natural yoghurt
40g ground almonds
30g runny honey (this can be reduced if you want to make it less sweet)
150 fresh strawberries (cut in half)

For the Filling:
40g soft butter
75g icing sugar
25g ground almonds
4 teaspoonful of yoghurt

For the Topping:
15g almonds
10g caster sugar
5g melted butter

METHOD:

Please note that cooking appliances may vary. These instructions are given only as a guide.

Preheat oven to 200 ºC (180ºC fan assisted ovens) / 400 ºF/ Gas Mark 6.

For the Sponge :

1. Mix all the ingredients together (except strawberries) in a bowl. Whisk with an electric whisk for 1 minute and then for a further 2 minutes.
2. Carefully fold in the cut fresh strawberries.
3. Empty equally into two sandwich tins and bake in the centre of the oven for 15-20 minutes until golden brown.
4. When the sponge has risen and is firm to touch take out of the oven and turn out onto a wire cooling rack to cool.

For the Filling:

1. Cream the butter until nice and fluffy.
2. Add the icing sugar, ground almond and a teaspoon ( at a time ) of yoghurt. Whisk until nice and fluffy but be careful not to add to much yoghurt or it will go too runny.
3. Sandwich the cakes with the filling.

For the Topping:

1. Melt some butter and lightly brush on top of the sponge .
2. Sprinkle with a little almond and caster sugar.
   

TOP TIP:
Ensure the sponge is cool before adding the filling. However, if you want a dessert type pudding, when the sponge is still warm spread the filling between the sponges and eat straight away.

Enjoy.