Take one basic cake recipe and make it your own. Add jam or fresh fruit and a sprinkle of shredded coconut and you have the perfect cake for afternoon tea.
- 150g butter
- 1 ¼ cup sugar
- 3 eggs
- ½ cup plain yoghurt or sour cream
- 2 tablespoons lemon juice
- 1 ⅓ cups Self Raising flour
- ⅓ cup warmed jam (Anise Cherry Jam is nice)
- 3 tablespoons shredded coconut
Preheat oven to 160°C.
Grease 20cm spring form cake tin.
Beat sugar and butter together until light in colour and fluffy.
Add the eggs, one at a time beating well after each addition.
Fold in yoghurt, juice and flour until well incorporated.
Spread batter into cake tin.
Dollop with jam and swirl through the batter a little.
*Fresh seasonal fruit like apricots, blueberries or plums can be used instead of jam.
Sprinkle with shredded coconut.
Bake for 40 minutes until cooked through. To test, the cake should spring back when gently touched in the middle.
Allow to cool for 15 minutes before removing from tin and cooling on a rack completely.