A classic afternoon tea treat. Almond sponge, checkered pattern, apricot jam and marzipan icing. I began with two 8" square cakes.
Almond Sponge Cake Recipe
Butter - 300g
Caster sugar - 300g
Eggs - 4
Self-raising flour - 300g
Ground Almonds - 90g
Vanilla extract 1/2 tsp
Almond extract 1/2 tsp
Milk - 1tbsp
Pink Almond Sponge Cake Recipe
Butter - 300g
Caster sugar - 300g
Eggs - 4
Self-raising flour - 300g
Ground Almonds - 90g
Vanilla extract 1/2 tsp
Rose water 1/2 tsp
Milk - 1 tbsp
Pink food colouring
Bake at 170*C for 1 hour 15 mins
Music - The Builder - Kevin MacLeod (incompetech.com)
