Fermented Victoria and berry sponge
What's not to love, this twist on the delicious Victoria sponge classic will be easier to digest and is just as scrumptious.
I use gluten free flour. Gluten free pastry and cakes need to be a little runnier than gluten containing mixes. If not they are very hard and cardboard-like.
The longer you leave the cake to ferment the less sugar and more tart will be the final product. Play around with ferment times to see which you prefer. Yes! That means you'll have to make this more than once!
Ingredients
- 175 gm gluten free self raising flour
- 175 gm organic cane sugar
- 175 gm of coconut oil
- 2 tsp vanilla essence
- 15 mls of Kombucha
- Icing: 500 gm icing sugar
- Icing: 200 gm of coconut oil
- Icing: 1 tsp vanilla essence
- Icing: 3 dessert spoons of water
- Frozen or fresh berries
- Strawberry jam for the filling
Method
- To make the cake - combine all of the cake ingredients and beat until it becomes a soft thick paste.
- Leave to ferment for 4-12 hours.
- Turn the mixture into two greased or lined cake tins and bake on a moderate oven for around 30-40 minutes - until the cake has shrunken from the edges of the tin.
- Turn onto wired tray to cool down.
- To make the icing combine the sugar and the coconut oil.
- Add enough water to make a thick spreadable paste adding more water if required.
- Defrost the berries.
- Take a spatula and spread half of the icing onto one of the cakes.
- Spread jam onto the icing and place the second cake on top.
- Spread the rest of the icing on top of the cake.
- Decorate with the berries.
- Enjoy!