|this cake is a little darker and treaclier as I've used Demerara sugar|
- eg: if using 3 eggs - increase the other ingredients accordingly to same weight
Oven: approx. 180deg. C - fan.
4ozs. sugar (caster, demerara, etc.)
4ozs. butter - softened
1 tsp. vanilla
or 1/2 almond and 1/2 vanilla
4ozs. self-raising flour
(or plain flour + a good heaped teaspoon of baking powder)
2 eggs - weighing approx. 4 ozs.
favourite jam, preserve or jelly US :o)
Beat the sugar, butter and essence together till creamy.
Beat in 1 egg plus a tablespoon of the flour. You can sift the flour, though not essential.
Repeat with the 2nd egg.
Stir in the remaining flour.
If the mixture is too heavy, whisk in a little milk or some warm water.
Place mixture in a greased tin, or use a paper liner.
Put some dollops (teaspoons) of jam on the top - smooth over if wanted.
I have found that my jam always seems to sink to the bottom! However, the taste of the cake is still really good.
If anyone knows a method of making the jam 'not sink' - please let me know :o)
Bake for approx. 40/50 mins, but do check to see if cooking ok. If browning too quickly, but still not cooked through, place some foil lightly on top. Check again during cooking.
This is a fairly basic cake recipe so you can add -
some dollops of jam on top
fruit on the base of the tin so you have an upside down cake.
Split the cake when cool and have jam and/or whipped cream in the middle
.... your imagination here :o) .....