Description
A classic recipe named in honor of Queen Victoria, who enjoyed it during a tasting of afternoon tea, this cake is simple and quick to prepare.
Ingredients
Scale
- 75 ml (3 oz) mild extra virgin olive
- 100 g (3½ oz) light brown sugar
- 2 organic eggs
- 250 (7 oz) wholemeal Kamut flour, sifted
- 1 tsp organic baking powder
- 1 teaspoon vanilla powder
- pinch of sea salt
For the filling:
- 100 g (3½ oz) Gianduja chocolate spread
- icing sugar to taste
Instructions
- Preheat oven to 180°C (350°F/Gas 4).
- Mix the oil with brown sugar. Add yolks one at a time, beating each addition.
- Pour the sifted flour, baking powder, vanilla and salt, stirring the mixture just enough to mix the ingredients together.
- Pour the batter into muffin tins or ramequin, greased or lined with baking paper.
- Bake for 45 minutes.
- Once cooled, cut the cakes in half and stuffed with Gianduja chocolate spread. Dust, if desired, with icing sugar
- Category: Dessert, Baking