Ingredients
- 6 oz. Stork Margarine
- 6 oz. castor sugar
- 3 eggs, large
- 6 oz. self-raising flour, sieved
- 1½ level teaspoons baking powder
- 4 oz. Stork Margarine, for icing
- 10 oz. icing sugar, sieved, for icing
- 3 tablespoons milk or fruit juice, for icing
- flaked almonds, toasted
- grapes, halved and seeded
- mandarin oranges
- banana, sliced
- lemon juice, for brushing banana
Method
- Place all cake ingredients in a mixing bowl and beat with a wooden spoon until smooth (2–3 minutes).
- Place the mixture in two greased, bottom-lined 8-inch sandwich tins. Smooth the tops.
- Bake in the oven at 325°F / Gas No. 3 on the middle shelf for 35–45 minutes.
- Turn out and cool on a wire tray.
- Make the Stork icing by beating together the Stork Margarine, sieved icing sugar and milk or fruit juice thoroughly.
- Sandwich the cakes together with a little icing, spread some icing around the sides and roll in toasted flaked almonds.
- Spread a thin layer of icing on top of the cake, arrange the fruit on top and pipe the remaining icing around the edge. Brush the banana with lemon juice to prevent it going brown.
Notes
An 'all-in-one' Stork recipe. Icing alternative: use 1/2 pint double cream, whipped, instead of the Stork icing. Brush banana with lemon juice to prevent it going brown.