By The Urban Nanna
Turns out the words ‘quick’, ‘jam’ and ‘cake’ together in a sentence makes people very happy, so here’s how we adapt our Lemon Yoghurt Cake recipe and our Summer Jam recipe to make a super-quick and mega delicious foraging picnic treat.
Makes 1 large loaf tin. See notes for size variations.
- 2 eggs
- 1/3 cup oil (sunflower or canola is good. Coconut will add some flavour)
- 3/4 cup sugar
- 1 cup yoghurt (homemade/pot-set/Greek is best as it helps the cake rise)
- 2 cups self-raising flour
- Some jam
- Preheat oven. 180C fan forced, 200C convection
- Line your tin with baking paper
- Mix egg, sugar and oil in bowl with a fork.
- Add yoghurt and flour & mix until combined.
- Spoon half the mixture evenly in tin. Dollop some jam over the top. Spoon over remaining mixture and smooth surface.
Bake in oven for 30-40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool.
* You can use any jam you have laying around for this, and feel free to tweak the sugar levels if you want to accomodate for the sweetness of your jam.
* Some people like to make this in a skillet pan or large cake tin. If doing that, don’t bother with the layers: just pour in all the batter, dollop the jam on top, and then give it all a swirl with a knife before baking. You may need to shorten cooking time, as it will be thinner than in a loaf tin.
* If you haven’t got jam, you could just plop in some berries (fresh, frozen or dried) or pieces of fresh or stewed fruit. Apple, pear, nectarine, plum, cherry, apricot: they’d all work well.