Quick jam cake

‘Quick’, ‘jam’ and ‘cake’ are words that make many people happy. This combo of all three makes use of basic ingredients, very little effort, and just ten minutes of active work to produce a delicious moist, jammy cake that never fails to bring smiles to the table.

Quick jam cake. Credit: Hardie Grant Books / Rochelle Eagle

• serves

  10

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 1 cup pot-set yoghurt
• 2 eggs
• ⅓ cup neutral oil (canola, sunflower etc.)
• ⅓–½ cup sugar
• 2 cups self-raising flour
• Some jam – about ½ cup or a bit more (or use fresh berries, see Note)

Instructions

1. Preheat the oven to 200°C (400°F).
2. Line a large loaf tin with compostable baking paper.
3. Mix the yoghurt, egg and oil in a bowl with a fork until smooth and combined.
4. Add the sugar and flour and stir until combined.
5. Spoon half the mixture evenly into the prepared tin. Dollop the jam over the top. Spoon the remaining mixture over the jam and smooth the surface.
6. Bake for 30-40 minutes or until a skewer inserted into the centre comes out clean.

Note

• This is perfect made with homemade jam but use any sweet preserve you have on hand: it’s just the thing for using up those mostly empty jars lingering in the fridge.
• No jam? Just plop in some berries (fresh, frozen or dried) or pieces of fresh fruit.

This is an edited extract from Everyday Permaculture by Anna Matilda, published by Hardie Grant Explore. Photography by Rochelle Eagle.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.