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Parma Violet Victoria Cake


Parma Violet Victoria Cake Recipe

Ingredients:
  • Cake
  • 110g Butter or Margarine
  • 110g Caster Sugar
  • 2 Large Eggs
  • 94g Self Raising Flour
  • 16g Parma Violets
  • Iceing sugar to dust
  • Filling
  • 200g Cream (Can use double or whipping)
  • 1/2 tsp Vanilla Extract
  • Strawberries
  • Blueberries
  • Variations
  • This recipie has been used with two 15-15.5cm (6-6 1/2inch) tins and takes 15 mins to bake.
  • If using one 18-19cm (7-7 1/2inch) tin bake for 45 mins or if using two 18-19cm (7-7 1/2inch) tins bake for 18 mins. If the tins are of this size the Fat and Caster Sugar should be increased to 175g, 3 eggs used, 150g flour and 25g Parma Violets.
Directions:
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