The nation is awash with patriotism this weekend...it's great to see all the decorations, celebrations and everyone enjoying themselves!!
Even if you're not a Royalist, it really is an excuse for a get together and a party. On Friday afternoon it was great to have Jubilee picnic at work. There was celebratory food, egg and spoon and sack races and even a visit from Wenlock the Olympic mascot...a great time was had by all.
175g self-raising flour
50g ground almonds
2tsp baking powder
4 large eggs
225g caster sugar
125ml full-fat Greek yogurt
Zest of 2 lemons
350g icing sugar
Preheat your oven to 180c/160c fan/gas 4. Then butter and line a 30 x 20cm tin. I only had a 21 x 28cm tin and it worked just as well, so if you've got something of a similar size, it would be fine to use that.
It really is simple to make, literally tip all the sponge ingredients into a large bowl and mix using smooth. It's best to use an electric hand whisk. The sponge then needs to be baked for 25-30 minutes until it is springy and a skewer comes out clean. You should then cool your cake on a wire rack out of the tin.
To decorate, whisk up the butter and icing sugar (preferable sifted) until lovely and fluffy. This can then be spread over the cold cake. For the crowning glory (sorry bad joke) top the cake with the raspberries and blueberries. Place a double row of raspberries from top to bottom and side to side, and then a single row diagonally out to each corner. Then just fill in the gaps with blueberries. Enjoy whilst singing 'God Save the Queen' :-)