Glazed Chocolate Jam Cake
Ingredients 100g butter cubed
160g organic raw sugar
160g water
120g fruit jam of your choice (apricot, strawberry, blackberry etc)
180g plain organic wheat flour (use a bit more for spelt)
1 rounded tsp baking powder
¼ tsp bicarb soda
20g cocoa
2 eggs
Additional tbsp of jam for glazing
Method:Preheat oven to 180 degrees (160 fan forced) and grease a 22cm round cake tin (I also like to line the base with greaseproof paper).
Weigh the butter, sugar, water and jam into the TMX bowl and melt for 3 minutes at 80 degrees on speed 1.
Add remaining ingredients and mix for 20 seconds on speed 4 or until well combined. You may need to scrape down the sides of the bowl after 10 seconds.
Scrape mixture into the prepared tin (it may be a little runny) and bake for 30-35 minutes.
Leave in the tin for 15 minutes before turning out onto a cake cooler.
Spread the cake with the additional tbsp of jam that has been warmed.
Enjoy as a deliciously moist cake or as a dessert served with whipped cream or custard.
Photo:Check out the photo on my blog
here.
