About this recipe:This cake is very easy to make. You can eat it on its own, or garnish with whipped cream, soured cream or cream icing. The soured cream icing recipe is in the footnote. The texture of the cake is not light and fluffy but rather moist and a little sticky (in a good way).
100g caster sugar
300g plain flour
1 teaspoon bicarbonate of soda
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease a 23cm round cake tin and line with baking parchment.
In a large mixing bowl, beat the eggs and sugar together until creamy then gradually add the buttermilk and jam to the mixture. Fold in the flour and bicarb and mix until well incorporated. Transfer to the prepared cake tin.
Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the centre comes out clean and firm to the touch. Remove from the oven and allow to cool in its tin for 20 minutes before transferring to a cooling rack to cool completely.
Once the cake has cooled completely, if desired you can slice it lengthways and fill with a layer of icing and jam before sandwiching back together. Slice and serve.
Icing recipe suggestion
Combine 200g full fat soured cream and 100g of icing sugar; beat until light and creamy, 10 to 15 minutes. You can also add 1 teaspoon of vanilla sugar.