An amazing summer sponge cake that all the family will love
- 170 g self raising flour
- 50 g ground almonds
- 225 g caster sugar
- 2 tsp baking powder
- 1 orange, extra for decoration
- 1 lemon, extra for decoration
- 1 lime, extra for decoration
- 150ml of Fussels Extra Virgin Rapeseed Oil
- 4 free range eggs
- 500 ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 4 tbsp lemon curd
- handful of pistachios
preheat oven to 180c/gas mark 4
Place the flour, almonds, sugar and baking powder into a large bowl.
Finely grate in the zest of the lemon, lime and orange along with 75 ml of juice, before adding the oil and the eggs.
Mix well in a food mixer, or by hand, until all the ingredients are combined and a smooth batter forms.
Divide the mixture equally between two grease and lined 15 cm/6 inch sandwich tins and bake for 25-30 mins or until golden brown. The tops of the cakes should spring back when lightly pressed and a knife comes out cleanly when put into the centre of the cake.
Place on a wire tray to cool whilst you make the cream.
In a bowl, combine the cream, icing sugar and vanilla. Whisk using an electric whisk until the cream is stiff but still pliable.
Divide it into two bowls, rippling the lemon curd through only one of the bowls, this is the cream to sandwich the sponges together.
When completely cooled, place one sponge on a serving plate and spoon on the lemon curd cream and level it out with a palate knife.
Place the second sponge on top and spread the plain whipped cream over the top.
Finish with slices and strips of orange and lemon peel and add the chopped pistachios to give it an added crunch.
Store in the fridge and consume within 2 days.