3 large eggs, weigh them in their shells

Then that same weight each of butter, sugar, self-raising flour

pinch salt

100g sultanas

150g apricot jam


150g butter

300g icing sugar (if too thick add a little double cream)

tsp vanilla paste


1. Whisk the butter and sugar for 5 minutes until smooth and light

2. Add the eggs one at a time

3. Fold into the dry ingredients. Add the milk to form a smooth, thick batter (milk may not be needed)

4. Spoon into 2 x 20cm greased, lined cake tins

5. Bake at 180C for approximately 25 minutes, cool, then turn out

6. Filling – beat it all together

7. Spread jam on one of the cakes, put buttercream on top, sit other cake on top

8. Dust with icing sugar and serve with fruit