For the Cake: 200g self raising flour, 200g butter, 200g caster sugar, 2 medium eggs 1 tsp almond extract, 1 tbsp whole milk, 2 tbsp apricot jam For Decorating: 50g butter, 150g icing sugar, toasted almond flakes, 1tsp apricot jam
Made for my Directors birthday so, as you can imagine, this was one of the most stressful bakes of my short existence. Wobbly jam lines excluding, it was pretty simple/successful, I just panic easily.
Preheat the oven to 180c.
Cream the butter and sugar for ages, the longer the better in my eyes, 5 mins is good they should be light and fluffy. Then add the eggs and mix until incorporated. Add the sifted flour, then the almond extract and the milk. Pop into 2 cake tins and bake for about 15-20mins or until slightly golden and springy to the touch. Take out and them cool on a wire rack.
Mix the butter, milk and icing sugar together to make the butter cream Spread around 2 tbsp of apricot jam (I recommend and personally love Bonne Maman’s) and sandwich the two cakes together. I cut off the peak, you know where it rises in the middle, off the cakes to make it level. Then, using a third of the butter cream I added a a thin layer and crack it in the fridge for 15 mins. Some fancy pants on YouTube call it a crumb layer which stops you from getting bits of cake in the final decoration. Then remove from the fridge and use a palette knife to add the remaining butter cream.
Then get creative with toasted almonds and a bit more of the jam. I was going for a french aesthetic but it was a little more rustic in completion. Nah well. My director seemed to like it, phew.