300gorganic buttersoftened, plus a little extra for greasing
300gorganic raw sugar
340grice flourplus extra for dusting the tins
6eggs at room temperature
2tbspgluten-free baking powder
2tbspof organic milk
Rasberry or any other jam you like
Instructions
Grease the cake tins with butter and dust them with some flour. You will need two tins.
Place all the ingredients in a food processor and mix until smooth. I use Thermomix, but you can use any kitchen mixer.
Divide the mixture between two tins and bake for 30 minutes at 200'C (400'F)
Take the cakes out and using a toothpick, check if the cakes are done.
Leave the cakes to cool down a little before you transfer them on cooling racks to cool down completely
Once the cakes are completely cooled, place one cake on a cake stand or flat plate and spread jam over it. Put the second cake on top of the jam and dust with some sugar icing. Enjoy
Notes
THIS RECIPE WILL YIELD TWO SPONGE LAYERS.The cake will be easier to cut after it has been chilled in the fridge for a little while.