A glorious combination of a victoria sponge, lemon drizzle cake and a buck's fizz cocktail, this cake is ideal for a special occasion or simply to have with your afternoon cuppa
- Serves: 10 persons
- 200g unsalted butter, softened, plus extra for the tins
- 200g golden caster sugar
- 175g self-raising flour
- 50g ground almonds
- 150ml prosecco, cava or other sparkling wine
- 2oranges, zested and juiced
- 100g granulated sugar
- gold sugar crystals or granulated sugar mixed with gold lustre, for sprinking
- 300ml double cream
- 1tsp vanilla bean paste
- 1tbsp icing sugar
- 1orange, zested, plus 1 tbsp of juice
Step 1Heat the oven to 180C/fan 160C/gas 4. Butter and line two 18cm loose-bottomed sandwich tins.
Step 2Beat the butter and sugar until light and fluffy. Add the eggs one by one, then fold in the flour, almonds and a pinch of salt. Fold in 100ml of sparkling wine and the orange zest, then divide between the two tins, smoothing over the tops. Bake for 30-35 minutes or until risen and golden, then cool on wire racks.
Step 3While the sponges are still lightly warm, prick all over with a skewer. Mix together the orange juice, granulated sugar and 50ml of wine, then pour the mixture over the sponges to allow to seep into the holes. Leave to cool completely.
Step 4Whip together the filling ingredients until soft peaks form, and use to sandwich the two sponges together. Dust with golden sugar to serve. It will keep chilled for two days.