Clarence Court eggs | Orange and almond Victoria sponge
Using a mix of whole eggs, gorgeous golden yolks and ground almonds makes a gloriously soft sponge, for a twist on classic Victoria sponge.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.clarencecourt.co.uk.
Ingredients
- 130g plain flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- 100g ground almonds
- 175g unsalted butter, softened
- 300g golden caster sugar
- Zest of 2 oranges
- 3 Clarence Court Burford Brown eggs
- 4 Clarence Court Burford Brown egg yolks
- 1 teaspoon almond essence
- 175ml milk
- 3 tablespoons good quality raspberry jam
- 100g fresh raspberries
- 250ml fresh double cream
- Icing sugar, to dust
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