Blog Recipes

My New Favourite Cake!

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)


  • 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


  1. Weigh the eggs and then weigh out the same amount of margarine, caster sugar and self raising flour
  2. Preheat oven to 175C fan or equivalent
  3. Line bottom of 2 sandwich tins with a piece of greaseproof paper
  4. Beat margarine and caster sugar together until pale and creamy
  5. Add eggs one at a time with a tablesp of flour with each egg – beating each egg in thoroughly
  6. Fold in the remaining flour with a metal spoon
  7. Carefully add a splash or two of water until the mixture drops off the spoon easily
  8. Spoon mixture into prepared tins and put immediately into the hot oven
  9. 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
  10. 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
  11. Immediately spread jam over one half of the cake to allow the juice to soak into the warm cake
  12. 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
  13. Cool the cakes before spreading the butter cream on the cake without the jam
  14. Sandwich the cakes together so the jam and butter cream are in the middle and sprinkle the top with a little caster sugar