Tigernut Victoria Sponge

Tigernut Victoria Sponge

ingredients

• 200g tigernut flour

• 2 and 1/2 teaspoons baking powder

• 200g butter

• 4 large eggs

• 125g honey

• 150g strawberry fruit spread

• 225g fresh strawberries

For the icing:

• 200ml double cream

  OR for a dairy free version:

• 370g coconut cream (dairy free)

• 1/4 cup maple syrup

• 1 teaspoon vanilla

instructions

1. Preheat oven to 175ºC

2. Grease and line two 15cm cake tins

3. Sift the tigernut flour and baking powder together in a medium bowl

4. Mix in butter, honey and eggs until it reaches a creamy (not runny) consistency

5. Tip the cake mix into the prepared cake tins, spreading out evenly, then place into oven

6. Bake for 20-30 minutes until risen, golden-brown and firm to touch

7. When ready, remove from oven and allow to cool for 5 minutes before turning out onto a wire rack and cooling completely

8. Spread the strawberry preserve and frosting onto one cake and top with the second cake

9. Decorate with fresh strawberries

For the icing:

1. Either lightly whip the double cream OR discard the water from the chilled coconut cream and pour the hardened cream into a bowl with maple syrup & vanilla. Beat until fluffy.