More Jam?

5 Mar

Apricot Almond Jam Cake

What to do with that apricot jam sitting in the cupboard, forgotten and overlooked since Christmas? Purchased to help stick the marzipan to your Christmas cake, and neglected while the sexier raspberry and tangy-er marmalade make their way to the breakfast table instead. Well, how about a jam cake? I can think of no finer a destiny for such a helpful jam.

Apricot Jam Cake

Ingredients
175g butter
175g caster sugar
3 large eggs
125g apricot jam
175g wholemeal self-raising flour
25g almond flakes

Method
Preheat the oven to 180°C/160°fan/gas mark 4. Line a 2lb loaf tin with butter and greaseproof paper, or a handy liner if you have one.

Beat together the butter and sugar until pale and fully mixed. Then beat in the eggs, followed by the jam. Fold in the flour gently, and when completely combined spoon into the lined cake tin and level the top. Sprinkle the almond flakes over the cake.

Bake for 45-50 minutes, to check the cake is done insert a skewer into the cake. It will come out clean when the cake is done. Allow to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

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