Jam Cakes

Today, once more, dissertation stress called for the making of some cakes.  However I fancied something a little different from plain vanilla cupcakes.  My initial desire for chocolate cake was dashed, as no chocolate was to be found in my cupboards.  No lemons either…all I could find was jam.  And so the Jam Cake was born.  I’ve never attempted this before and I really don’t know why I havn’t.  The addition of a little raspberry jam turns an ordinary vanilla cupcake into a little afternoon treat that seems to have a jam doughnut as a distant cousin!

Jam Cakes – makes 12
125g Stork margarine
125g caster sugar
2 large eggs
1 tsp vanilla extract
125g self-raising flour
Seeded raspberry jam (enough for a teaspoon for each cake) 

  • Pre-heat the oven to 180C/350F/gas mark 4 and line a muffin tin with cake cases.
  • Beat together the margarine and sugar until pale and fluffy.
  • Beat the eggs in a small bowl or mug, and add in the vanilla extract.
  • Add a little of the eggs and sift in a little of the flour and mix well until all of the eggs and flour have been added.  
  • Add a teaspoon of cake mixture into each cake case.  Top with a teaspoon of jam, and then cover the jam with another teaspoon of cake mixture
  • Spoon into cases and bake for 12-15 minutes, or until they are golden brown and spring back when pushed in the centre. 

I would recommend eating one once they’re out of the oven, as they’re especially yummy whilst still warm!  I’ve left mine uniced for now, but they would be lovely with some chocolate buttercream and topped with a fresh raspberry for a more decadent cake!

3 thoughts on “Jam Cakes

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