Soak the cashews in boiling water for at least 30 minutes

Once soft, blend with 75g plant-based milk until smooth

Refrigerate until ready to use

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Preheat the oven to 200'C/180'C fan and line 2 x 8" cake tins

In a large bowl, whisk together the sponge ingredients with a hand whisk

Transfer to the cake tins

Bake for 25-30 minutes, or until a knife comes out clean from the cake

Allow to cool

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Spread the cashew cream over the top of one cake and the jam over the other

Sandwich the two cakes together and add desired toppings!