Cherry and Almond Victoria Sponge

Oh no, it’s been a couple of weeks since I’ve updated my blog.  It has been really busy here, just too much going on what with life in general!  I thought I’d better get my act together and update it, seeing as Christmas and the mad hectic season is nearly upon us!  Anyway, enough of that.  Back to what I’m meant to be doing!

I’m going back to a cake I made a couple of weeks ago, initially intended for The Clandestine Cake Club‘s VCake event.  The theme was Life Is A Just A Bowl Of Cherries and we were invited to bake a cake containing cherries and email our photos to Katie, the organiser.  Only I clean forgot.  This is not good and I only remembered when I read the write up Katie had written on the website.  Anyway, at least I did make the cake and it was a pleasure to make it.

I always think of cherries as a summer bake so I decided to stick with the charming, retro bright red glace cherries.  My kids aren’t great glace cherry lovers though but I thought if I do make a cherry cake at least they won’t nick it when I’m not looking!  I set my heart on baking an old favourite, a cherry loaf I used to bake for coffee mornings.  Only being me, I went to the cupboard and realised I hadn’t got any cherries left!  How did that happen?  So back to the cakey drawing board!

I was looking through the blog At Home With Mrs M after I did the link up to her Meal Planning Monday blog hop and noticed that she had a post with a recipe about a Cherry and Almond Victoria Sponge.  This made my mouth water.  To me, cherries and almonds go together like fish and chips, Ant and Dec, strawberries and cream…  I just had to make this!  Mrs M used cherry curd in her filling but I bought a jar of Morello Cherry jam in Sainsburys and hoped for the best. I love this jam, I buy it quite often to have on toast.

Here is the link to the original recipe: http://athomewithmrsm.blogspot.co.uk/2013/10/almond-cherry-victoria-sandwich.html

I originally planned to bake the cake on the Sunday and take it into work the following day on the Monday. What I had forgotten though, was that I would be too busy on the Sunday to be baking and then on the Monday we were out on a training day.  So we wouldn’t be in work to eat the cake! So, I chose to bake it on the Friday and take it along as a second/ alternative cake for members to try at the Harrogate Clandestine Cake Club event.

Here’s how I made the cake.  Now bearing in mind I’m usually trying to cram everything in at breakneck speed I think this one turned out fine.  I was so impressed with the flavours that I’m definitely going to make it again and again!

All the ingredients were mixed in and creamed together.  I used Pure Baking spread, caster sugar, self raising flour, baking powder, free range eggs, ground almonds and a splash of almond extract.
All the ingredients were mixed in and creamed together. I used Pure Baking spread, caster sugar, self raising flour, baking powder, free range eggs, ground almonds and a splash of almond extract.
Two 20cm/ 8" diameter cake tins were greased and lined with baking parchment circles.
Two 20cm/ 8″ diameter cake tins were greased and lined with baking parchment circles.
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This red cherry conserve from Sainsburys is one of my favourite jams around. I love eating it on toast too!
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I used about 6 tablespoons of jam in the centre of my sponge. This was roughly half the jar. I spoon it out into a bowl and stir it before spreading it on the cake though.
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The filling for this cake is a delicate almond buttercream. It is like the usual traditional buttercream, only you add a splash of almond extract to the icing.
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Beautiful lumps of whole cherries in the jam. This was spread onto one cake.
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The finished and assembled cake. The sides came out a bit messy but the top looked fine with a dusting of icing sugar!
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A slice of cake cut up to show the other VCake Club members what it looked like. Then my daughter ate it and said it was delicious.
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Although the cake had been cut into, I took the rest of it along to Cake Club with the “proper” cake I had made.

Happy Baking!

Love Sam xx

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