Afternoon tea first started to become popular in Argentina during the 19th century, it is thought that the British immigrants brought with them the tradition. In the melting pot of Buenos Aires, and with strong Italian and Spanish influences, this soon morphed into the very Argentine custom of “Merienda”, which is a tradition we on the estancia enjoy every afternoon before we head out for a beautiful afternoon ride. Our chefs take turns to delight us with delicious biscuits and cakes and one of our favourite summer cakes is a simple victoria sponge topped with fruits straight from the orchard at Loza.

200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

100g butter, softened

140g icing sugar, sifted

Vanilla extract

Strawberry jam

Heat oven to 190ºC/370ºF.

Butter two 20cm sandwich tins and line with non-stick baking paper.

In a large bowl, beat caster sugar, softened butter, beaten eggs, self-raising flour, baking powder and milk together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn onto a cooling rack and leave to cool completely.

To make the filling, beat 100g softened butter until smooth and creamy, then gradually beat in the sifted icing sugar and a drop of vanilla extract.

Spread the buttercream over the bottom of one of the sponges. Top it with strawberry jam or layers of fresh fruit sliced up and placed in a thin layer and sandwich the second sponge on top.

Dust with a little icing sugar before serving.

Keep in an airtight container and eat within 2 days.