Victoria Sponge Cake

Prep
15 mins Cook
20-25 mins Serves
8

For the cake:

4 Eggs

3 tbsp The Groovy Food Company Virgin Coconut Oil (melted and then cooled)

350g Natural yoghurt

320g Spelt flour (sifted)

1 tbsp Baking powder

For the filling:

300g Natural yoghurt

100g Raspberry jam

For the garnish:

Handful of fresh blueberries, raspberries and strawberries

Finish with a dusting of icing sugar

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Directions:

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Preheat the oven to 180° C, and prepare/line two springform cake tins.
Whisk eggs, combine with the melted coconut oil and yoghurt in a bowl until creamy.
Add the spelt flour and baking powder. Continue to mix until it forms a batter.
Spread the batter evenly between both tins.
Bake for 20-25 mins, or until golden-brown on top and a skewer inserted in the middle comes out clean.
Remove from oven and cool for 5 mins before removing from tin and peeling off paper. Set aside and cool on a wire rack.
Once completely cooled, spread the top of your bottom cake with with jam. Then gently add a layer of yoghurt and sandwich with your top cake.
Decorate with fresh fruit and dust with icing sugar.