Jam and cake
Things I learned this week. One: If you bake a loaf of bread with poppy seeds on top, be prepared to get poppy seeds all over the kitchen. Oops.
Two. Always bring meat to room temperature before cooking it. If you’re making a steak dinner there’s no point focusing on the french fries/Hollandaise/veggies/mulled wine/guests if you end up serving steak that’s cold in the middle. Big oops. On the plus side, at least I won’t be doing that again for a very long time.
Three. You can use up odds and ends of jam or fruit sauce by putting it in a cake pan, before adding a very plain white sponge cake on top and voila, you have a fruit upside down cake, plus marginally emptier cupboards. Score. This particular concoction took less than 10 minutes to throw together (one-bowl recipes, always a winner) and a mere 25 minutes to bake. From start to eating, this was under an hour, and it’s a simple enough, plain enough cake, you can make it for no other reason than you felt like it. Plus, it has fruit jelly on top, so a slice counts as one of your five a day*.
3 tablespoons cranberry jelly or other jam
70g butter, softened
90g white sugar
80g gf flour blend
1 teaspoon baking powder
1/2 teaspoon xanthan gum
Pinch of salt
1. Preheat the oven to 180 C.
2. Lightly grease the sides of a 7-inch sandwich tin. Spoon the cranberry jelly into the base of the tin and even out with the back of the spoon.
3. In a large bowl cream the butter together with the sugar. Beat in the eggs, one at a time. Slowly stir in the flour, baking powder, xanthan gum and salt. Pour the batter into the tin, on top of the jelly, and bake in the oven for 25 minutes, until lightly brown on top and a skewer inserted in the centre comes out clean.
4. Leave the cake to cool in the pan for 5 minutes. Run a knife round the edge of the pan and then invert the cake on a serving plate. Serve hot or cold with a cup of tea.
Keeps well in the fridge, though the cut edges will go stale very quickly; make sure you cover them with clingfilm or foil to prevent this as much as possible.
*Ok I’m not a nutritionist so this may not actually be true.