Foodie flavours are the best food flavours I have ever used and I absolutely love them. I first came across them at the Cake International show and I was immediately hooked. I like to experiment with their different flavours in different baked goodie. For this particular recipe I used the Foodie flavours passion fruit, which tastes and smells amazing.
The only way to fully appreciate these natural foodie flavours is to smell them. No post can do justice to the amazing fragrance. If you do not have foodie flavours you can just leave the flavour out and use vanilla extract.
- 200g butter, softened, plus extra for greasing
- 200g self-raising flour
- 200g golden caster sugar
- 4 large eggs
- Foodie flavours passion fruit (a few drops)
- 3 tbsp raspberry jam
- buttercream icing
- Foodie Flavours passion fruit (a few drops)
- caster sugar, for dusting
- Preheat the oven to 180°C/350°F/Gas Mark 4, then grease and line the bases of 2 x 20cm/8-inch sandwich tins.
- Put the butter, Foodie Flavours passion fruit and sugar into a bowl and cream it together. Add eggs one at a time and mix well between each egg added. Add the flour and mix until smooth, you can use a hand whisk if you cannot get it smooth enough.
- Divide the mixture evenly between the prepared tins and smooth the surfaces.
- Bake in the preheated oven for 20-25 minutes (depending on your oven) or until well risen and golden brown and the cakes feel springy when lightly pressed.
- Leave to cool in the tins for 5 minutes, then turn out and peel off the lining paper. Transfer to wire cooling racks to cool completely.
- Sandwich the cakes together with the raspberry jam and buttercream icing. Sprinkle the caster sugar on top to serve. Add a few drops of the foodie flavours passion fruit to the jam and buttercream icing.