I remember my mother making this as a no-bake tort using sponge fingers.
She called it tort Jadwiga.
I have not been able to find a recipe for this other than in my notes and now I wonder whether she called it after me!
Partly because I did not have any sponge fingers and partly because I wanted to make a round cake – I decided to make this by baking two round fat free sponges.
Three are 4 parts to the ingredients list:
- Fat free sponges – I used a quick English style version
- Juice of a large orange
- Rum & Almond butter icing
- Toasted flaked almonds to decorate.
Ingredients -Fat Free sponge
- 4 eggs
- 150g caster sugar
- 150g self raising flour
Method – Fat Free sponge
- Pre-heat the oven to GM4 – 180°C
- Grease and line the base of two 18cm diameter baking tins.
- In a bowl whisk the eggs and caster sugar until they are pale and creamy.
- Gently fold in the flour.
- Pour the mixture into the tins and bake for 25-30 minutes until golden.
Ingredients – Butter Cream
- 110g unsalted butter
- 50g ground almonds
- 2 egg yolks
- 2 tablespoons of rum
- 300g icing sugar (approx)
Method – Butter Cream
- Cream the butter with around half of the icing sugar.
- Add the egg yolks and cream again till fluffy.
- Add the ground almonds and the rum and whisk again.
- Start adding the rest of the icing sugar until you have a thick butter cream.
Assembling the tort
- Prick the top of each sponge with a skewer.
- Place one of the sponges on the cake stand or plate you are going to use.
- Using a spoon pour half the orange juice over the base of the tort.
- Put a layer of the butter cream over the base.
- Put the second cake on top and gently pour the rest of the orange juice over it.
- Using a small spatula cover the top and sides with the rest of the butter cream.
- Scatter the almond flakes over the edge of the top and around the sides of the tort.
Tea set by Royal Standard – Lyndale from the 1950s