Amy Johnson Cake

Amy Johnson was the first woman aviator to fly solo from England to Australia, but why is there a cake named after her? Maybe this extraordinary aviator was also a extraordinary baker? Maybe this was her favorite cake? Or maybe the solo flight which bought her to Australia, was marked with an afternoon tea to celebrate her achievement? Whatever the reason, this beautiful old fashioned recipe is best enjoyed with a  with  a good cup of tea or coffee.

Even though it is described as a 'cake', it is almost like a thick slice. A biscuit base covered with raspberry jam and currants, topped with sponge cake  and iced with a thin layer of either vanilla or lemon icing.

Base
1 cup SR flour
1 tsp salt
60g butter
Filling
Raspberry Jam
250 g currants
Topping
60g butter
1 tsp Vanilla
1 cup castor sugar
2 eggs
1 cup SR flour
1/3 cup milk

Base - sift flour and salt, rub in butter. Mix into a dough with a little milk. Line a 23cm (9 inch) square sandwich tin with dough. Spread with raspberry jam and sprinkle with currants.

Topping - Cream butter and vanilla, gradually add the sugar creaming well. Add eggs one at a time, beating well after each one. Add sifted flour, alternating with milk. Pour over base and filling. Bake in a moderate oven 175c fan forced for 35 - 40 minutes. Leave to cool slightly before turning out onto a wire rack to completely cool. When cool ice with either vanilla or lemon icing.

Cake will keep in an air tight container for 4 days.