I was a little bit down this morning: I felt cold, I had a little bit of a sniffle and it was raining too! After taking the children to school I would have happily gone back to bed.
Instead I did what I know always makes me happy: I baked a cake 🙂 A simple jam cake using some really good blackcurrant jam I had in the fridge. This is halfway between a tart and a sponge cake, perfumed with lemon zest and a touch of vanilla is just delicious, actually more delicious than I was expecting it to be.
This is another example of how simplicity often wins. Always use good quality ingredients when cooking or baking. The end result will certainly be worth it.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Yield : 6
In a bowl mix the melted butter with the eggs and the sugar. Add the vanilla essence and the lemon zest and slowly add the sifted flour. Combine well and if the mixture feels too dry add a little bit of milk. You want a mixture that's easy to stir and to spread.
Pour the mixture onto a well greased 22 cm or 9 inch round baking tin or simply line it with parchment paper. Gently press the mixture with the back of a spoon to make some "holes " where you will put the jam in; then spread the rest of the jam all over the cake. Wet the almond shavings with a little bit of water and sprinkle them on top.
Bake in a ventilated oven at 180C or 350F for 30 to 35 minutes or until golden. After 30 minutes check with a toothpick if the cake is ready. Let it cool down before removing it from the mold.