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Sponge Cake with Plum Jam and Edible flowers

Prep

20 MINS

Bake

20 mins

Serves

8

Difficulty

Hard

About

Celebrate the coronation of King Charles III, or any special occasion with this modern update on the classic victoria sponge. An ode to his majesty’s favourite fruit, the plum and love of nature.

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Instructions
Ingredients
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STEP 1

Step 1

Pre-heat your oven to 180C/160C fan/gas 4.

Step 2

Grease and baseline two 20cm sandwich tins. Beat the butter and Tate & Lyle Caster Sugar with an electric mixer until pale and fluffy.

Step 3

Beat eggs together with vanilla bean paste. Gradually add the egg mixture, beating well each time. (Add a little flour to the mix if it looks as if it might curdle).

STEP 2

Step 1

Sift together the flour and baking powder over the mixture and fold in using a large metal spoon with enough milk to make a soft-dropping consistency.

Step 2

Divide between the tins and level with a palette knife. Bake in the oven for 20-25 minutes or until well risen, firm to the touch, and shrinking away from the sides of the tin.

Step 3

Leave to cool in the tin for 5 minutes, then turn out and leave to cool on a wire rack (discard the lining paper).

STEP 3

Step 1

Whip your double cream until it leaves a trail from the beater in the mix, it should be spreadable, not too firm, and not too loose.

Step 2

Place one cake on a plate and spread with half of your whipped cream, then liberally add the plum compote on top (this is best done in spoon fulls).

Step 3

Place the second cake on top and pile it with your remaining whipped cream. Add the edible flowers for a finish fit for a King, we’ve used mini violas from a touch of royal purple and fresh spring yellow and white.

Ingredients – 9 items

Serving

1

For the cake

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

225 g
Butter

Butter

softened

225 g
Eggs

Large eggs

free range

4
Vanilla

Vanilla bean paste

1 tsp
Flour

Self raising flour

225 g
Baking-powder

Baking powder

2 tsp
Milk

Skimmed milk

2 to 3 tbsp
Cream

Double cream

400 ml

Plums

compote

200 g

To decorate

Edible flowers

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With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
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200g Tate & Lyle Caster Sugar
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Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
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Ingredients:

For The Kimchi:

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6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
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1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
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-Chill the next days. It will keep for 2 weeks in the refrigerator.

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-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
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