These Jam Surprise
cakes with jammy fruit inside are easy, quick and fun to make … and
devour! Perfect for when friends are
around for afternoon tea! This easy recipe is definitely one you can also make
with children. Most of the ingredients are adjustable depending on your
allergies. Great breakfast muffin/cake when you are on the go, for children’s
lunchboxes or easy snack.
Jam surprise cakes
INGREDIENTS
1 1/4 cup Self
Raising Flour
2/3 cup caster
sugar
2 x eggs (certified
free range organic)
3 x tbsp dairy free
margarine melted
2/3 cup soy yogurt (vanilla)
1/3 cup of berry
fruit – raspberries or strawberries work well. (I used strawberries &
raspberries)
Zest from 1 x
medium organic orange (or lemon)
Juice from 1 x medium organic orange (or lemon)
1 x tbsp favourite
safe berry jam - I used strawberry jam, but any red jam that’s safe for you.
2 x tbsp Golden
syrup
You also need:
Muffin tin (12)
METHOD:
Here I used cara
cara oranges as they are were in season. But you can use any orange, or
substitute with lemon which is also works really well.
First combine 1/3 cup of finely diced fruit (I use raspberries and strawberries) with your red berry jam and set aside.
Melt your margarine and golden syrup together.
Now, combine all ingredients together except fruit-jam mix.
Now, combine all ingredients together except fruit-jam mix.
Mix gently, but
well. So you are folding in rather than beating, you want it to be just combined rather than super smooth mixture. These cakes, are more like a
muffin so the mix will not be as wet or runny, as a traditional cake mix.
Spoon your mixture into
muffin tins. Around 3/4 to the top is ideal. Drop the jelly-jammy fruit mix carefully into each muffin tin equally.
Press the mix in slightly
with your spoon.
Sprinkle sugar on
top if desired, before baking
Bake in preheated
oven of 190c for around 20-25 minutes or until firm to touch
Dust with icing
sugar for wow effect.