Victoria Sponge

About

This low carb adaptation of the classic Victoria sponge is rich with buttercream and a simple raspberry jam.

Perfect for entertaining guests or to simply enjoy with a nice cup of tea!

Although the recipe calls for xylitol as the sweetner, this could easily swapped for erythritol.

Ingredients

3 medium egg
1 ⅔ cup butter
2 teaspoon lemon juice raw
1 ½ teaspoon baking soda
2 cup finely ground almond meal flour by bob's red mill
1 ⅔ cup xylitol sweetener
1 cup raspberries
1 tablespoon water
1 tablespoon beverages almond milk unsweetened shelf stable
1 teaspoon vanilla extract
¼ cup beverages almond milk unsweetened shelf stable
½ tablespoon xylitol sweetener

Instructions

Preheat the oven to 340 degrees Fahrenheit and grease 2 x 6 inch cake tins and reserve to one side.
Add the ground almonds to a large mixing bowl with the baking soda and stir to combine.
Ensuring the butter is soft, add 1 cup to a large mixing bowl with 1 cup of xylitol. Beat together until smooth and fluffy.
Add the eggs one at a time to the mix, beating well to combine.
Add the lemon juice, ¼ cup of almond milk and vanilla extract. Mix well.
Slowly start folding the dry ingredients into the wet a little at a time, until you are left with a smooth cake batter.
Divide the mixture between the two cake tins and arrange side by side in the oven to bake for 30-35 minutes, until golden brown on top and a skewer comes out clean.
While the cakes are baking you can make the jam. Add the raspberries to a small saucepan with the water and ½ tablespoon of xylitol. Bring the mixture to a boil and allow to bubble for 3-4 minutes until the raspberries are broken down.
Reduce to a simmer and cook for a further 2-3 minutes until reduced to a thick jam. Reserve to one side to cool.
Once the cakes are ready, remove from the oven to cool in their tins, then remove and cool completely.
While the cake is cooling you can make the buttercream. Add 2/3 cup of xylitol to a food processor and blend on a high setting until you reach a fine powdered consistency – about 5 minutes.
Reserve 1 tablespoon of the powdered xylitol to one side. Add the remaining 2/3 cup of butter to the food processor, blending to form a thick paste.
Add 2 tablespoons of almond milk a little at time to the mixture as you continue to blend, until you have a smooth fluffy butter cream.
Once the cakes are completely cool, spread the raspberry jam over the top of one of the cakes.
Turn the other cake half upside down and cover the underside with the buttercream.
Sandwich the two cakes together and dust with the reserved powdered xylitol to serve.