Simon Rimmer served up a delicious sultana sponge with buttercream cake on Sunday Brunch.

The ingredients are: 3 large eggs, weigh them in their shells, Then that same weight each of butter, sugar, self-raising flour, pinch salt, 100g sultanas and 150g apricot jam.

For the buttercream: 150g butter, 300g icing sugar (if too thick add a little double cream) and tsp vanilla paste.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.