• Making time 20 minutes
• Preparation time  30 minutes

Ingredients

• 175 g butter at room temperature
• 175 g caster sugar
• 175 g brown rice flour
• Three eggs
• One tablespoon of baking powder
• A few drops of vanilla essence
• One tablespoon milk

To decorate

• Four tablespoons of raspberry jam
• Sifted icing sugar, for dusting

You can’t stop the future you can’t rewind the past the only way to learn the secret ….is to press play.

– Jay Asher

Preparation:

1. Place all the cake ingredients in a mixing bowl or a food processor and beat well until smooth.
2. Divide the mixture evenly between 2 greases and flour 18 cm non-stick round cake tins and bake in a preheated oven, 200⁰C, set the timer for 6 minutes until golden and risen
3. Remove from the oven and turn out to a wire rack to cool, sandwich the cakes together with the jam and dust with icing sugar.