Desserts
Jam Cake in a Springform Tin
A moist yoghurt cake with 200 g of jam swirled through, baked in a 26 cm springform tin: 45–50 minutes at 175 °C conventional (top and bottom heat).
Method
- Preheat the oven to 175 °C conventional (155 °C fan). Line the base of a 26 cm springform tin with baking paper and grease the sides.
- Beat the butter, sugar, salt and lemon zest for 4–5 minutes until pale and creamy. Beat in the eggs one at a time.
- Mix the flour and baking powder and briefly stir them in alternately with the yoghurt, until no flour is visible.
- Stir the jam smooth. Pour in half of the batter, dot 100 g of jam on top in spoonfuls, leaving a 2 cm gap from the edge. Spread the remaining batter over it, dot the rest of the jam on top and drag a fork through the top two centimetres in loops.
- Bake for 45–50 minutes, doing the skewer test in a spot without jam. Leave to cool in the tin for 10 minutes, then release the sides and dust with icing sugar.
Minnelea products for this recipe
The preserves used in this recipe.
Do not stir the jam in and leave a 2 cm gap from the edge: this way it stays visible in ribbons and does not stick to the tin. Do the skewer test in a spot without jam.
