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How to make Jam and cinnamon doughnut traybake

Yield = 12
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 2 cups self-raising flour
  • 1/2 cup plain flour
  • 3/4 cup caster sugar
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/3 cup strawberry jam
  • 2 tablespoons caster sugar, extra
  • 1 teaspoon ground cinnamon
  • 40g butter, melted
  • Whipped cream, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 5cm above 2 long sides of pan.
  • Step 2 Combine flours and caster sugar in a large bowl. Make a well in the centre. Combine oil, egg, buttermilk and vanilla in a jug. Pour into well. Using a wooden spoon, stir until just combined (don’t over mix).
  • Step 3 Place 1/2 the jam in a small microwave-safe bowl. Add 2 teaspoons cold water. Microwave on HIGH (100%) for 20 seconds or until warm. Combine extra sugar and cinnamon in a small bowl.
  • Step 4 Spread 1/2 the cake mixture into prepared pan. Drizzle with warm jam mixture. Sprinkle with 1/2 the cinnamon sugar. Dollop small spoonfuls of remaining cake mixture over jam. Carefully spread to cover jam. Dollop teaspoons of remaining jam in rows, about 4cm apart, over cake mixture.
  • Step 5 Bake for 30 to 35 minutes or until a skewer inserted in the centre comes out clean. Brush hot cake with melted butter. Sprinkle with remaining cinnamon sugar. Stand for 10 minutes (see Notes). Serve warm with whipped cream.