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Parma Violet Victoria Cake
- 110g Butter or Margarine
- 110g Caster Sugar
- 2 Large Eggs
- 94g Self Raising Flour
- 16g Parma Violets
- Iceing sugar to dust
- 200g Cream (Can use double or whipping)
- 1/2 tsp Vanilla Extract
- 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:View on BBC Good Food
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