For the first time ever I made jam and not only this but I engaged hubby in the process. Surprisingly we both enjoyed it a lot and end up with a few jars of a very tasty fig & pear homemade preserve.
As I did not cut the fruit in smaller chunks perhaps I should rather call it a conserve than preserve or jam? Hmmm... Anyway I thought it will be a splendid idea to use it in a cake! And it is! This is one of the best cakes ever, perhaps proving that it is not always about something fancy and complicated. Perhaps sometimes the devil is in simplicity.
Please note that measurements are in cups - a cup is a 250ml glass.
Jam swirl cake
Ingredients:
2 cups sifted flour
slightly less than 1/2 cup of caster sugar, light brown sugar - any sugar really
1 tbsp baking powder
1/2 tsp salt
75g butter
1 egg beaten
3/4 cup milk
1 cup of your favourite preserve/ conserve
almond flakes
Let's do it:
Preheat the oven to 190C (fan assisted) and grease 1kg loaf tin.
Into a bowl sift flour, baking powder, sugar and salt. Transfer to a food processor add butter and blitz until fine crumbs. Return to the bowl and stir in milk and beaten egg until just mixed, transfer the batter into the baking tin, spoon the preserve on the top and swirl through the butter using a knife or a fork. It may seem that there is little batter for a 1kg loaf tin but the cake rises a lot so it is fine.
Sprinkle almond flakes on the top and bake for 30-35 minutes until the skewer comes clean.
When cooled sprinkle some icing sugar on the top. Enjoy!
As I did not cut the fruit in smaller chunks perhaps I should rather call it a conserve than preserve or jam? Hmmm... Anyway I thought it will be a splendid idea to use it in a cake! And it is! This is one of the best cakes ever, perhaps proving that it is not always about something fancy and complicated. Perhaps sometimes the devil is in simplicity.
Please note that measurements are in cups - a cup is a 250ml glass.
Jam swirl cake
Ingredients:
2 cups sifted flour
slightly less than 1/2 cup of caster sugar, light brown sugar - any sugar really
1 tbsp baking powder
1/2 tsp salt
75g butter
1 egg beaten
3/4 cup milk
1 cup of your favourite preserve/ conserve
almond flakes
Let's do it:
Preheat the oven to 190C (fan assisted) and grease 1kg loaf tin.
Into a bowl sift flour, baking powder, sugar and salt. Transfer to a food processor add butter and blitz until fine crumbs. Return to the bowl and stir in milk and beaten egg until just mixed, transfer the batter into the baking tin, spoon the preserve on the top and swirl through the butter using a knife or a fork. It may seem that there is little batter for a 1kg loaf tin but the cake rises a lot so it is fine.
Sprinkle almond flakes on the top and bake for 30-35 minutes until the skewer comes clean.
When cooled sprinkle some icing sugar on the top. Enjoy!
