Place the caster sugar, eggs, margarine, flour, baking powder, and vanilla essence into a bowl and beat until smooth and creamy then tip into the prepared tin, bake in the preheated oven for 30-40 minutes or until the cake is golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire rack and leave to cool completely.
Pthc Delicious Cake Rar
Once the cake is completely cool, slice it lengthways into 3 x 1cm thick slices ( slice the cake from the flat bottom not the top of the tin- the easiest way to slice is by popping the cooled cake into the freezer for 30 minutes to firm it up- discard the remainder of the cake- best discarded spread with some extra fruity raspberry jam and a sprinkling of dessicated coconut - ooh and a nice cup of coffee too )
Spread the top layer of cake with the shredless marmalade or sieved apricot jam followed by the layer of date and hazelnut paste, trim to fit the sides then place the tin into the fridge for approximately 4 hours until the mousse is set. 2ff7e9595c
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