2/3 cup gluten-free plain flour
½ cup almond meal
1 teaspoon ground cinnamon
¾ cup caster sugar
2 teaspoons pure icing sugar
½ teaspoon ground cinnamon
300ml tub thickened cream
1 tablespoon honey
1 teaspoon vanilla extract
Grease two 20cm round cake pans. Line bases and sides with baking paper.
Sift flour, almond meal and cinnamon into a large bowl, pressing any clumps of almond meal through sieve.
Beat eggs on high speed in a small bowl of an electric mixer for about 5 minutes, or until very thick and creamy. Reduce speed to medium.
With motor operating, beat in sugar, 1 tablespoon at a time. Increase speed to high. Beat for a further 3 minutes or until sugar is dissolved. Transfer to a large bowl.
Sift flour mixture again over egg mixture. Using a wire whisk, gently fold through until just combined (do not over-mix). Divide evenly between prepared pans
Cook in a moderate oven (180C) for about 18 minutes, or until sponges spring back when lightly touched in the centre with fingertips and shrink slightly from edges of pans. Remove from oven.
Leave sponges in pans for 2 minutes before turning out onto a wire rack lined with baking paper to cool.
To make filling, beat all ingredients in the small bowl with an electric mixer until firm peaks form.
To serve, sandwich sponges together with filling. Dust with combined sifted sugar and cinnamon.