Celebration cake
PREPARATION TIME 15 minutes
COOKING TIME 20-25 minutes, plus cooling and decoration
SERVES 12
INGREDIENTS
● 6 large eggs ● 360g unsalted butter, softened ● 360g golden caster sugar ● 90g ground almonds ● 30g ground pistachio nuts ● 270g self-raising flour ● 1 lemon, finely zested and juiced To decorate ● 300ml double cream ● Bonne Maman Wild Blueberry Conserve ● Bonne Maman Raspberry Conserve ● mixed berries ● fresh herbs ● lemon zest ● icing sugar
METHOD
1 Preheat the oven to 180°C/160°C fan/gas mark 4. Line the base and sides of 3 x 20cm round cake tins with baking paper.
2 Put all the cake ingredients into a large bowl and beat together with an electric whisk until smooth and creamy. Divide the mixture evenly between the 3 tins.
3 Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool.
Whip the cream until it’s just thickened (don't over-whip). Put one sponge layer on a serving plate. Spread generously with the blueberry conserve. Add half the cream and spread to within 2cm of the edge. Repeat with the second
