METHOD:
1. Heat oven to 180C/160C fan/gas 4. Lightly oil 2 cake tins and line the bases with baking paper.
2. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl.
3. Beat the eggs in a separate bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (from step 2) and stir briefly together with a large metal spoon until fully mixed.
4. Divide this mixture evenly between the 2 tins and level the tops.
5. Bake both cakes, side by side, for 20 mins until risen and slightly golden.
6. Remove the cakes from the oven and loosen the sides. Let the cakes cool for a few minutes and then flip them out gently. Peel off the baking paper and sit the cakes on a rack. Leave until completely cold – I know they look yummy but be patient.
7. Put one of the cakes on a serving plate and spread over the conserve. Put the other cake on top and sift over the icing sugar, or make a pattern. I decorated mine with our favourite chocolate buttons.
8. Finally, share your yummy baking with your family and enjoy π
We made this today and it’s delicious! Thank you Sushma x