No Refined Sugar
Diabetic Raspberry Layer Cake
For the cake: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 deep 20cm|8" loose-based cake tins and line the bases with non-stick baking paper.
Beat the butter in a mixing bowl until light and soft. Gradually beat in the xylitol.
Add the eggs, one at a time, beating well to combine. Add the vanilla and flour and mix well.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the filling: place 1 cake upside down and spread with the jam.
Whisk the cream until thick. Spoon on top of the jam. Place the other cake on top