Thursday, June 21, 2012

Raspberry jam cake

When you have a baker in the house nothing will be wasted... Andy left 2 egg yolks in the morning to make his white omelet and by noon those egg yolks were used in my cake.

I thought making a plain cake was a little boring and looked into the cupboard and the fridge to see what I could find... Oh yes, Raspberry Jam! Done!

So here we were... the easy peasy Raspberry jam cake was ready for the afternoon tea time ;)


Flour 100g
Baking powder 1 tsp
Sugar 100g
Butter 50g
Egg yolk 2
Egg 1
Raspberry jam 2 tbsp

1. Preheat the oven to 180ºc. Melt butter.
2. Beat egg yolk, egg and sugar together until it's light and fluffy.
3. Mix in melted butter into 2.
4. Sift flour and baking powder into 3.
5. Stir raspberry jam into 4.
Pour the mixture into cake tin and bake in the preheated oven for 20 minutes.

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