The brilliant recipe to the amazing Victoria sponge, made using tigernut
Ingredients
Main Ingredients
• 200g tigernut flour
• 2 and 1/2 teaspoons baking powder
• 200g butter
• 4 large eggs
• 125g honey
• 150g strawberry fruit spread
• 225g fresh strawberries
For the Icing
• 200ml double cream OR for a dairy free version
• 370g coconut cream (dairy free)
• 1/4 cup maple syrup
• 1 teaspoon vanilla
Instructions
Stage 1
Preheat the oven to 175ºC , then begin to grease and line two 15cm cake tins
Stage 2
Sift the tigernut flour and baking powder together in a medium bowl
Stage 3
Mix in the butter, honey and eggs until it starts to reach a creamy (not runny) consistency.
Now pour the cake mixture into the prepared cake tins, spreading out evenly, before placing into the oven
Stage 4
Bake for 20-30 minutes until it's risen, golden-brown and firm to the touch.
When ready, remove from the oven and allow to cool for 5 minutes, before turning out onto a wire rack and cooling completely
Stage 5
Spread the strawberry preserve and frosting onto one cake and top with the second cake, finishing by decorating with fresh strawberries.
For the icing
Either lightly whip the double cream OR discard the water from the chilled coconut cream and pour the hardened cream into a bowl with maple syrup & vanilla. Beat until fluffy. Enjoy!
The Recipe Creator
All credit for this recipe goes to the amazing company Strp'd - find their recipes & more at their Instagram and Website
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