Prep: 10min | Resting: 15min | Baking: 50min
There are two options for this recipe: you can (*) mix the jam into the dough so your cake will have that jam flavour, or (**) you can leave it out, bake the cake, slice it lengthways and spread the jam so it the cake has a middle layer of jam within.
1 hefty tsp baking powder
10 tsp jam of choice
For the icing:
80g icing sugar
2 tbsp lemon juice
Preheat oven to 175°C.
Cream butter with sugar. Use a mixer to combine 1 egg at a time with the creamed butter and sugar, then add the flour, and baking powder. * If desired, add the jam of choice to the dough.
Grease the baking tin of your choice (cake works as loaf, bunt or any other shape) with some olive oil and powder with flour. Empty cake mix into it and bake 30-45min. Once outside looks like it's browning but the centre is still uncooked, lower heat to 150°C and bake for an additional 15-30min.
Remove cake from the oven and cool in tin for 10 min before removing and placing cake on a wire rack.
** If making the jam sandwich cake version, slice the cake lengthways once cooled, then spread the jam, and carefully set the top half of the cake back in place, pressing lightly.
Mix icing sugar with vanilla powder and lemon juice, and brush onto cake once cooled.