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Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgUsing dark brown sugar gives this sponge light caramel notes, which enhance the flavour of seasonal summer berries.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Lightly grease 2 x 18cm sandwich tins and line the bases and sides with baking parchment. Put the butter and sugar in a food processor and whizz for 3-4 minutes until soft and light. Add the eggs, one at a time, whizzing each until completely combined before adding the next. Whizz in the milk until combined, then finally pulse in the flour and a pinch of salt until just combined.
Divide the mixture evenly between the cake tins, smoothing the tops, then bake for 20 minutes until risen, golden and an inserted skewer comes out clean. Cool completely in the tins.
Once the cakes are cool, whisk the cream and yogurt in a mixing bowl until just reaching soft-peak stage. Scatter over the brown sugar and leave for 5 minutes to dissolve. Use a spatula to spread the cream over one of the cakes, marbling through the brown sugar as you go. Tumble over the berries, then top with the other cake. Dust the top with icing sugar before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,990kJ/ 477kcals |
---|---|
Fat | 31g |
Saturated Fat | 19g |
Carbohydrates | 42g |
Sugars | 27g |
Fibre | 1.4g |
Protein | 7.3g |
Salt | 0.3g |
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£7/kg0 added
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£3.50Price per unit
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29.2p each0 added
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£2.65/kg