The Meru Herbs Pineapple Jam has become a staple in our house – mainly for filling my Victoria sponge cakes! It is a very juicy jam, and as such some people might find it a bit too juicy for putting on toast, but it makes the most wonderful ‘pineapple drizzle’ type cake.
I’ve put my recipe below – quick and simple to make it adds something special to afternoon tea, or morning coffee, or whenever a slice of cake is called for (which is pretty well anytime in our house)
Ingredients
- 3 large free range eggs
- Equal weight of Fairtrade caster sugar
- Equal weight of soft margarine
- Equal weight of self raising flour
- Half a jar of Meru Herbs pineapple jam
- 1-2 teasp Fairtrade caster sugar to sprinkle on the top
Optional butter cream filling
- 50g butter – softened
- 100g icing sugar – Fairtrade if you can find it
- 1 tablesp water
Method
- Weigh the eggs and then weigh out the same amount of margarine, caster sugar and self raising flour
- Preheat oven to 175C fan or equivalent
- Line bottom of 2 sandwich tins with a piece of greaseproof paper
- Beat margarine and caster sugar together until pale and creamy
- Add eggs one at a time with a tablesp of flour with each egg – beating each egg in thoroughly
- Fold in the remaining flour with a metal spoon
- Carefully add a splash or two of water until the mixture drops off the spoon easily
- Spoon mixture into prepared tins and put immediately into the hot oven
- Bake for approx. 25 minutes. Keep an eye on the cakes to make sure they cook evenly – I have to turn mine half way through in my oven
- When cakes are risen, browned and the top springs back when it is lightly pressed, turn out the cakes onto a wire rack and peel off paper
- Immediately spread jam over one half of the cake to allow the juice to soak into the warm cake
- If you are adding the butter cream layer beat the softened butter with the icing sugar adding a little bit of water if necessary to achieve a soft consistency
- Cool the cakes before spreading the butter cream on the cake without the jam
- Sandwich the cakes together so the jam and butter cream are in the middle and sprinkle the top with a little caster sugar
