Baked Cake Sandwiches with Fruit Preserve
5,4 / 10
- ½ cup butter
- ⅞ cup superfine caster sugar
- 2 eggs (beaten)
- 2 tsps vanilla extract
- ½ cup Buttermilk
- 2 cups all-purpose flour
- 1 ½ tsps Baking powder
- 1 tsp baking soda
- In addition
- 1 jar mixed Fruit (such as strawberry, raspberry, redcurrant)
How healthy are the main ingredients?egg
Preheat the oven to 180°C | 350F | gas 4. Line a tray with baking parchment.
Cream the butter and sugar until pale and creamy, then add the eggs a little at a time, beating thoroughly after each addition. Whisk in the vanilla and buttermilk.
Sieve the flour, baking powder and bicarbonate together then fold into the creamed mixture with a metal spoon a little at a time.
Drop tablespoons of the mixture onto the baking tray and bake for 8-10 minutes until golden.
Remove half to a wire rack to cool.
Turn the remaining half flat side up and spread with summer fruit conserve. Return to the oven to warm the conserve through – 2 minutes – then press the cooled halves onto the jam. Leave to cool.