Directions
- 1Preheat the oven to 180°C fan.
- 2Add 150 grams of very soft butter to a large bowl.
- 3Add 130 grams of icing sugar or caster sugar.
- 4Add 200 grams of self-raising flour.
- 5Add three medium eggs to the bowl.
- 6Add two teaspoons of good almond extract.
- 7Add one teaspoon of vanilla extract.
- 8Add the zest of one lemon.
- 9Mix all the ingredients together really well until fully combined.
- 10Pour the mixture into a parchment-lined loaf tin.
- 11Bake the cake at 180°C fan for 30 minutes.
- 12Once the cake is cooked and still hot, add about 200 grams of raspberry jam on top.
- 13Spread the jam evenly over the cake with a brush.
- 14Leave the cake in the tin for half an hour to allow the jam to soak in.
Ingredients
- 150 grams very soft butter
- 130 grams icing sugar or caster sugar
- 200 grams self-raising flour
- 3 medium eggs
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 lemon zest
- 200 grams raspberry jam
Equipment
large bowlwooden spoonparchment-lined 900g/2lb loaf tinoven
Tips
- Using pectin in jam makes the flavor amazing.
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