Mini Victoria Sponge Cakes

Preheat the oven to 160°C degrees.

In a jug, whisk the eggs and granulated sweetener until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.

Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack to cool completely.

When the cakes are completely cool, put the jam in a small bowl and heat in the microwave for 10 seconds to loosen. Spread a little of the jam onto half of the sponges and sandwich together to make 11 cakes.

Spoon a little jam on the top of each cake and top with a raspberry. Dust with icing sugar and serve.