Raspberry Jam Ripple Cake

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Ingredients:

• 125g butter, chopped

• 3/4 cup caster sugar

• 1 tsp vanilla extract

• 2 eggs

• 1 1/2 cups self-raising flour, sifted

• 1/2 cup ground almonds

• 1/2 cup milk

• 1/2 cup Beerenberg Raspberry Jam

• 1 tablespoon boiling water

Method:

1. Preheat the oven to 180C.

2. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and fluffy.

3. Add the eggs and beat well.

4. Stir through the flour, almonds and milk.

5. Line a 20cm round cake tin with non-stick baking paper.

6. Spoon half of the cake mixture into the tin.

7. Mix the jam and boiling water in a small bowl until smooth.

8. Spoon half of the jam over the cake mixture in the tin, top with the remaining batter, then spoon the remaining batter, then spoon the remaining jam over the cake.

9. Swirl the jam through the cake mixture using a palette knife or butter knife.

10. Bake for 50-55 minutes or until the cake is cooked when tested with a skewer. Serve warm. Serves 8.

NB. Substitute raspberry jam for your choice.