Ireland AM
Ireland AM

Virgin Media Player

Healthy Victoria Sponge Cake

Thu, 6 June 2019

Healthy Victoria Sponge Cake

Healthy Victoria Sponge Cake

Ingredients:
60g coconut oil
4 eggs
300ml honey
2 tsp vanilla extract
150ml almond milk
450g ground almonds
2 tsp baking powder
Pinch of coarse salt
40g smooth cashew butter

1 portion of chia jam:
125g raspberries
175g strawberries
2 tbsp chia seeds
2 tbsp honey
1 tsp vanilla extract

To decorate:
Large handful of raspberries & strawberries
2 pots of vanilla coconut yoghurt

Method:
Begin by preparing the chia jam, for this cake I have adapted my raspberry chia jam recipe to include strawberries.
Rinse the fruit in some cold water and strain, leaving a small bit of water on them.
Place in a saucepan over a low heat for 5-10 minutes until they start to soften, stirring regularly.
Stir in the chia seeds and cook for a further minute or so before finally stirring in the honey and vanilla.
Remove from the heat and allow to cool while you prepare the remainder of the cake.
Preheat your oven to 180°c/356°F and line two 8 inch baking trays with parchment paper, I also greased the edges with coconut oil to avoid any sticking and it worked a charm!
Melt the coconut oil and add to a large mixing bowl with the eggs, honey, almond milk and vanilla extract, mix thoroughly until combined.
Next add the ground almonds, baking powder & salt again mixing thoroughly until combined.
Lastly, add the cashew butter and mix until the mixture is fully combined.
Spread the mixture evenly across both baking dishes.
Place in the oven for 35 minutes until golden and fully cooked.
Once the cakes are fully cooked remove from the oven and allow to cool for 5 minutes before removing from the dishes and placing on a wire rack to cool.
Flip the cakes every 10 minutes while cooling to avoid them sticking on the rack.
Once fully cooled, place 1 of the cakes on a serving plate, then spread them jam on the top of both cakes, holding back 1-2 spoonfuls for the top.
Next spread half of the coconut yoghurt on one of the cakes and sandwich both cakes together.
Spread the remaining coconut yoghurt on top with the chia jam.
Lastly, scatter on the remaining fruit and serving!

More Baking

Christmas Tree Chocolate Brownies

Christmas Tree Chocolate Brownies

Wed, 4 December 2019

Catherine Leyden joins us in the AM kitchen this morning

View More.

Christmas Cake

Christmas Cake

Wed, 20 November 2019

Our queen of the Kitchen, Catherine Leydon is showing us all how to make a start on a festive staple, the christmas cake.

View More.

Chocolate Pudding

Chocolate Pudding

Tue, 12 November 2019

Baking Queen Catherine Leyden joins us in the AM kitchen this morning

View More.

Halloween Chocolate Chip Cookies

Halloween Chocolate Chip Cookies

Wed, 30 October 2019

Catherine Leyden joins us to make her fabulous Halloween-themed chocolate chip cupcakes!

View More.

Florentine Slices

Florentine Slices

Wed, 2 October 2019

Chef Catherine Leyden joins us with the help of former Eastenders star and 2018 Celebrity Masterchef winner John Partridge

View More.

Sticky Toffee Apple & Pecan Cake

Sticky Toffee Apple & Pecan Cake

Fri, 20 September 2019

A delicious recipe to kickstart the weekend!

View More.