A delicious version of the traditional Victoria sponge cake!
225g GF self raising flour
150g coconut sugar
2 tsp baking powder
2 tsp coconut sugar
2 tsp chia seeds
1/4 juice of an orange
Preheat the oven to 180.
Crack the eggs into a large bowl and whisk.
Next add the flour, butter, coconut sugar & baking powder and mix.
Add to a cake tin and cook for 30 mins.
Whilst this is cooking add the raspberries, coconut sugar, chia & orange to a food processor. Then leave to set in the fridge.
Once the cake has cooled cut into circles using a cookie cutter.
Add jam on top of one and then put the other on top of that.
Use the sieve to add flour on top and finish with more raspberries!