Jam And Cinnamon Doughnut Traybake
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Serves12
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Prep 20 minutes
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Cook 35 minutes
Ingredient
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2 cups self-raising flour
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½ cup plain flour
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¾ cup caster sugar
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½ cup vegetable oil
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2 eggs, lightly beaten
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1 cup buttermilk
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1 teaspoon vanilla extract
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¹⁄³ cup strawberry jam
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Extra 2 tablespoons caster sugar
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1 teaspoon ground cinnamon
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40g butter, melted
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Whipped cream, to serve
Recipe
1. Preheat oven to
200°C/180°C 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.
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).
3. Place ½ the jam
in a small microwavesafe 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.
4. Spread ½ the
cake mixture into prepared pan. Drizzle with warm jam mixture. Sprinkle with ½
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.
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. Serve warm with whipped cream.
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Nutrition: (per serve) 1518kJ; 18.1g fat; 6.2g sat fat; 5.2g
protein; 44.5g carbs; 1.3g fibre; 49mg chol; 216mg sodium.
Jam And Cinnamon
Doughnut Traybake
