Healthier Victoria sandwich

• rapeseed oil↗2 tbsp tbsp

  plus extra for the tin

• self-raising flour↗175g g
• baking powder↗1 ½ tsp tsp
• golden caster sugar↗140g g
• ground almond↗25g g
• large eggs↗2
• natural yogurt↗175g g
• vanilla extract
• butter↗25g g

  melted

• raspberry↗ tbsp

  conserve

• icing sugar↗½ tsp tsp

  to decorate

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (step 1) and stir briefly together with a large metal spoon until well combined.

2. 2

   Divide the mixture evenly between the 2 tins (step 2) and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.

3. 3

   Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down (step 3). Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.

4. 4

   Put one of the cakes on a serving plate and spread over the conserve (step 4). Put the other cake on top and sift over the icing sugar, or make a pattern (see tip below).