Spiced Victoria sponge with amaretto and jam - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Spiced Victoria sponge with amaretto and jam By You Magazine - December 23, 2018 This spiced Victoria sponge is infused with amaretto for the ultimate Christmas treat. Chris Alack MAKES 1 x 20CM CAKE FOR THE CAKE 225g diced unsalted butter plus extra for greasing 225g golden caster sugar 4 medium eggs 225g self-raising flour 2 tsp baking powder 1½ tsp ground cinnamon plus extra for dusting 100ml amaretto icing sugar for dusting TO FILL 100g mascarpone 100g quark 100g your favourite red fruit jam 1. Preheat the oven to 190C/170C fan/gas 5. Butter a 20cm loose-bottomed cake tin about 8cm deep (or see Tin Tip below). Using an electric whisk on high speed, whisk the butter in a large bowl for 1-2 minutes until very pale and fluffy, then add the sugar and continue to whisk for 1-2 minutes more. Add the eggs one at a time, mixing well with each addition until combined. Sift and whisk in the flour, baking powder and cinnamon in two goes, just lightly, then whisk in the amaretto. Transfer the mixture to your tin and smooth the surface. 2. Bake for 50-55 minutes or until a skewer inserted at the centre comes out clean. Run a knife around the edges and leave to cool before removing from the tin. When ready to fill, slit the cake into two layers using a bread knife. 3. For the filling, combine the mascarpone and quark in a medium bowl until smooth and creamy. Spread this over the lower half of the cake up to the rim. Work the jam in a bowl and spread this on top. Sandwich with the top half. Dust with icing sugar (you could use a paper doily as a template) and a little more cinnamon. Cover and chill for a few hours if wished and return to room temperature to serve. TIN TIP You can also use 2 x 20cm tins at least 4cm deep, dividing the mixture evenly between them (weigh it for accuracy). Reduce the baking time to 30-35 minutes. Recipes by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved