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Happy World Baking Day!

To add some extra sweetness to the World Baking Day, we've asked the baking maestro himself, Dom from Dom in the Kitchen to share his current favourite bake. Trust us, it's an absolute delight!

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Quick Gluten-Free Zesty Lemon Victoria Sponge Recipe:

Ingredients:

  • 4 mixed-weight free-range eggs (total weight 250g)
  • 250g caster sugar
  • 250g salted butter
  • 100g plain gluten-free flour
  • 100g ground almonds
  • 50g polenta (or more gluten-free flour if unavailable)
  • 1 teaspoon gluten-free baking powder
  • Zest and juice of one lemon
  • 2 tablespoons icing sugar
  • Your favourite jam for filling

Instructions:

  1. Preheat the oven to 170°C and grease and line 2 x 20cm loose-bottomed baking tins.
  2. Combine ground almonds, gluten-free flour, polenta, and baking powder, then set aside.
  3. Beat the eggs briefly and set aside.
  4. In a large bowl, beat butter and sugar until pale and fluffy (about 5-10 minutes).
  5. Add half of the eggs and half of the flour mixture to the creamed butter and sugar, beat well.
  6. Add lemon zest and the remaining eggs and flour, beat until well combined.
  7. Divide the batter evenly between the prepared tins and spread out for a level surface.
  8. Bake for 35-40 minutes until golden, risen, and a skewer inserted comes out clean.
  9. Make a lemon syrup by stirring icing sugar into lemon juice.
  10. Once out of the oven, place the cakes on a wire rack, prick all over with a skewer, and drizzle over the lemon syrup. Leave in the tins to cool completely.
  11. Once cooled, remove from tins, place one layer on your cake stand or plate, slather the top with jam, then place the other layer on top and enjoy!

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