• 175 g (6 oz) butter, at room temperature
  • 175 g (6 oz) caster sugar
  • 175 g (6 oz) brown rice flour
  • 3 eggs
  • 1 tablespoon baking powder
  • a few drops of vanilla essence
  • 1 tablespoon milk
  • 4 tablespoons raspberry jam sifted icing sugar, for dusting

Place all the cake ingredients in a mixing bowl or a food processor and beat well until smooth.

Divide the mixture evenly between 2 greased and floured 18 cm (7 inch) nonstick round cake tins and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until golden and risen.

Remove from the oven and turn out on to a wire rack to cool. Sandwich the cakes together with the jam and dust with icing sugar.

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