Tomato & Pineapple Jam Cake

Ingredients

• 2 cups self-raising flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup Tami Fresh Tomato & Pineapple Jam
• ½ cup milk
• 1 tsp lemon zest (optional)
• Icing sugar, for dusting

Instructions

1. 1

   Preheat the oven to 180°C and grease a 20cm round cake tin or loaf tin.

2. 2

   In a bowl, whisk together the flour, baking powder, and salt.

3. 3

   In a separate bowl, cream the butter and sugar until light and fluffy.

4. 4

   Beat in the eggs one at a time, then stir in the vanilla extract.

5. 5

   Mix in the Tami Fresh Tomato & Pineapple Jam until well combined.

6. 6

   Gradually fold the dry ingredients into the wet mixture, alternating with the milk.

7. 7

   Stir in the lemon zest if using.

8. 8

   Pour the batter into the prepared cake tin and smooth the top.

9. 9

   Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.

10. 10

    Allow the cake to cool for 10 minutes before transferring it to a wire rack.

11. 11

    Dust with icing sugar before serving, or spread a thin layer of Tami Fresh Tomato & Pineapple Jam over the top for extra flavour.

12. 12

    Recipe Tip:

13. 13

    This recipe is just as delicious when made with Tami Fresh Strawberry Jam for a classic sweet-berry flavour, or with Tami Fresh Orange Marmalade for a bright, citrusy twist. Simply substitute the Tomato & Pineapple Jam with the same amount of your preferred Tami Fresh jam no other changes are needed.