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Fruit and Honey Cake

Large table sponge sandwich cake (British Food Trust)

Original Receipt from British Food Trust

Fruit and Honey Cake
Serves: 6-8
100 Gram Butter, softened (3½ oz)
100 Gram Clear honey (3½ oz)
2 Eggs
50 Gram Wholemeal self raising flour (2 oz)
50 Gram Self raising flour (2 oz)
150 ml Whipping cream, whipped (5 fl oz)
225 Gram Greek style yogurt (8 oz)
Fresh fruit, to decorate

Cream butter and honey together until pale and creamy. Beat in the eggs separately with a spoonful of flour and then fold in remaining flour.
Divide between two 18 cm (7 inch) greased sandwich tins and bake at 180 °C / 350 °F / Gas 4 for 25 minutes. Cool in tins for 5 minutes, then cool on a wire rack.
Fold the cream into the yogurt and sandwich the cake together with half the mixture and fruit. Decorate with remaining mixture and fruit.

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