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Blueberry and Clotted Cream Cake

Recipe courtesy of The Caked Crusader and using the Silverwood Victoria Surprise Tin

For the cake:
200g caster sugar

200g unsalted butter, at room temperature
4 eggs
200g self raising flour
1 teaspoon baking powder
2 tablespoons milk
150g blueberries

For the filling:
4 tablespoons blueberry jam

227g pot of clotted cream
100g blueberries

Method

Preheat the oven to 190˚C/fan oven 170˚C/375˚F/Gas mark 5.

Line two 20cm loose bottomed sandwich tins with baking paper ensuring that the paper comes up above the height of the tin. Place Silverwood Victoria Secret inserts into tin, if using.

Place all the cake ingredients except for the blueberries into a bowl and beat until smooth and soft.

Fold in the blueberries, taking care not to squash too many.

Spoon the mixture into the tins and level the surface.

Bake for approximately 20 minutes or until a skewer inserted into the batter comes out cleanly. Mine took 27 minutes.

Leave to cool in the tins until cool enough to de-tin; then leave to cool completely on a wire rack. The sponges can be made up to 2 days ahead of serving.

On the day of serving build the sponge: place one of the sponges on a plate and spread with the blueberry jam.

Spread ¾s of the clotted cream on top of the jam and sprinkle the blueberries on top, covering with the remaining clotted cream.

Place remaining sponge on top.

Dust with icing sugar, if desired.

Refrigerate until serving – try to remember to take the cake from the fridge 20 minutes or so in advance of serving so the flavours can come through.

Bask in the glory of the wonderful thing you have made.

Eat.

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