Solihull Living Nov - Dec 2023

Spiced Victoria Sponge
METHOD
Preheat the oven to 180ºC / Fan 160ºC /
Gas Mark 42.
Grease a fluted bundt cake tin, alternatively
you can use two greased and lined 20 cm
springform cake tins. This will produce a
more traditional cake.
Set up the large work bowl of the Expert
Prep Pro with the large chopping/mixing
blade. Place the butter and sugar in the
bowl and process on high until creamy.
Add the eggs through the feed tube one by
one, processing between each addition. Add
the vanilla essence, cinnamon and nutmeg.
Process to combine.
INGREDIENTS
250g butter, room temperature
250g caster sugar
4 medium eggs
1 tsp vanilla essence
1 tsp ground cinnamon
1 tsp grated nutmeg
175g self raising flour
75g ground almonds
1tsp baking powder
Clementine Cream (not shown)
300 ml double cream
1 tbsp sifted icing sugar, plus some for
dusting the cake
1 large Clementine, zested and 1 tbsp juice
To Serve
Seasonal berries
Chopped pistachios
Add the flour, ground almonds and baking
powder. Process lightly.
Pour the cake mixture into the cake
tin(s) and smooth the batter until
level.
Bake in the oven for 30 to
35 minutes until the cake
is golden brown on top
and a skewer comes out
clean.
Allow to rest for a
moment in the tin(s)
before turning out
onto a wire rack
and leave to cool
completely. Decorate
the cake with berries,
chopped pistachios
and lightly dust with
icing sugar.
Make the Clementine
cream by softly whipping
the cream with the icing
sugar, Clementine zest and
juice using the whisk attachment
of the hand blender. Serve with the
clementine cream. If using traditional
springform tins the clementine cream can be
used between the sponges.
30 | www.minervamagazines.co.uk