It is not only a sumptuous afternoon tea cake but is perfect for a spring picnic or work lunch. Topping it with cream or yoghurt is also great. 1. Preheat the oven to 170C. Line a 22cm cake tin ...

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Bake on the lowest oven rack at 325° for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 45 to 50 minutes. Then in a large bowl beat cream ...