This is a classic tea time favorite that the whole family enjoy.
200g (7oz) butter or dairy-free spread, if you want the cake to be dairy free
200g (7oz) caster sugar or light muscovado sugar
4 small or 3 medium eggs
200g (7oz) gluten and wheat-free white self-raising flour blend
sieved or seedless raspberry or other good jam
1tsp icing sugar
Preparation and cooking times
Prep.10 mins and 40 mins to cook, 20 mins to cool
Cream the butter and sugar together until light and fluffy. Whisk in one egg with a tablespoon of flour.
Slowly add the remaining egg and then fold in the remaining flour.
Butter a 20cm (8 inch) loose bottomed cake tin and line with oiled greaseproof paper or baking parchment.
Spoon in the cake mixture, tap the tin on the work surface gently and flatten the top.
Bake for 40 minutes at 180C/350F/Gas mark 4. Remove from the oven and allow to cool for a few minutes before removing to a wire rack to cool completely.
When the cake is completely cold, cut in half horizontally and spread a generous layer of jam on the bottom half. Replace the top half carefully and dust with icing sugar.