strawberry or raspberry cake with vanilla icing - using jam
Prep: 10min | Resting: 15min | Baking: 50min
1 hefty tsp baking powder
10 tsp strawberry or raspberry jam
For the icing:
80g icing sugar
1 tbsp vanilla powder
2 tbsp water
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, baking powder, and jam of choice.
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.
Mix icing sugar with vanilla powder and water*, and brush onto cake once cooled.
* Optional: Use lemon juice instead of water and omit the vanilla for a zesty icing and fruitier taste.