I love playing with a Victoria sandwich, not literally. I like to add a little bit of Italian influence into everything or at least most recipes that I make at home.
This cake is no different, the added gentle tease of amaretto crumbs on the tongue has you hankering for a larger second slice.

300g golden caster sugar
300g softened butter
300g self raising flour
5 large free range eggs
1 tbsp amaretto spirit
25g amaretto biscuits crushed in a food processor into a sandy rubble
6 tbsp raspberry jam

190C.
Two sandwich 9′ cake tins.

1. In a stand mixer or by hand. Add the sugar and softened butter. Mix until light and fluffy.
2. Add in the whisked eggs slowly and then the flour and amaretto spirit. Stir until fully incorporated.
3. Split the mixture into the sandwich tins, and bake for 25-30 minutes.

Allow to cool on wire racks. One one side generous spread your chosen jam, I adore raspberry and then sprinkle over the amaretto crumbs. Now spread jam on the other layer and sandwich together. Sprinkle with icing sugar and enjoy with your afternoon tea.

Carmela x