125gDairy Free Block ButterI use Stork Baking Block
250gIcing SugarPlus extra to dust
4-5tbp Strawberry / Raspberry Jam
Instructions
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Grease & line a 6" round tin.
Cream together the dairy free spread and sugar until pale and creamy.
Add the apricot jam and yoghurt and mix well until combined. It will look like it's curdled at this point, but don't worry it will come together when you add the flour.
Finally add the flour & baking powder and mix thoroughly until smooth.
Carefully spoon the batter into the tin and bake for around 50 minutes or until a skewer comes out clean.
Remove from the tin and leave to cool on a wire rack, with the crust facing upwards.
Whilst it cools make the buttercream filling by creaming together the butter block and the icing sugar, ideally in a stand mixer until creamy and fluffy.
When the cake is completely cool, using a large sharp knife or leveller, carefully split the cake into 2 layers.
Spread a thick layer of buttercream on the cut surface of each layer.
Then spread jam over the buttercream on one of the slices and then sandwich together.
Finally dust the top with icing sugar & enjoy!
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!