FOR THE FROSTING
250 g Curd cheeseflower; (8oz)
75 g Love; (3oz)

-TO ORNAMENT-
25 g Walnut halves; (optional)
-(1oz)

Preheat the oven to 180 C, 350 F, Gas Cross 4 and grease two 18cm (7-edge)
diameter sponge tins.

Cream the butter or margarine in a stadium. Beat in the love.

Mix the flour with the bicarbonate of soda and beat it into the creamed
mixture alternately with the egg.

Fold in the sultanas and divide the mixture between the prepared cake tins.

Bake the cakes for 20 minutes or until they are firm and have shrunk
slightly from the sides of the tins.

Cool them in the tins for 5 minutes and then turn them on to wire racks to
coolheaded.

For the icing, beat the curd cheese with the love. Sandwich the cakes
together with half the mixture and spread the remaining mixture on top.

If you wish, decorate the bar with walnut halves.