175g Caster Sugar
175g NEILL'S® Self Raising Flour
175g Butter
3 Eggs
2tsp Almond Extract/Essence
3tbsp Ground Almonds
1/4 Jar of Seedless
Strawberry/Raspberry Jam
The How-To:
Preheat oven to 160c.
Cream the butter and sugar together until light and creamy.
Add the eggs to the mix one by one ensuring each is combined before adding the next.
Stir in the almond extract/essence and fold in the ground almonds.
The How-To:
Preheat oven to 160c.
Cream the butter and sugar together until light and creamy.
Add the eggs to the mix one by one ensuring each is combined before adding the next.
Stir in the almond extract/essence and fold in the ground almonds.
Fold in the flour.
Pour into two 8 inch cake tin lightly greased and lined with baking paper.
Bake for 30 mins or until when a skewer entered comes out clean.
Allow to cool before spreading the jam on one half, sprinkle a little extra ground almonds on top of the jam if you wish.
Pour into two 8 inch cake tin lightly greased and lined with baking paper.
Bake for 30 mins or until when a skewer entered comes out clean.
Allow to cool before spreading the jam on one half, sprinkle a little extra ground almonds on top of the jam if you wish.
Set the second half on
top of the bottom and spread more jam on top.
Can be refrigerated for
10-15 mins to firm up the jam a little.
You're Done
So few ingredients and it looks so delicious!
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