Guilt-less Desserts & Treats for your Family
The following is a list of things I have found in strange places lately.
The parmesan cheese in the freezer.
The keys in the dishwasher.
The TV remote in the kitchen.
A pair of undies in the front yard.
A singing Elsa doll under my Pillow.
Tongs in the bathroom, cutlery in the ferns and a whisk in the toy box.
This is what happens when you have a running toddler in the house who has decided to show us her ‘gifted nature’ by starting the terrible 2’s 6 months early. Tantrums at 3am, cuddles at 6am, a standoff over shoes before noon and a nudie race around the house as I try and catch her to get dressed for bed. Next time she has an all night rager I may have to try some of these long weekend activities… it wouldn’t be the first time I’ve had to act out a Wiggles bookt 3am!
One day the house will be clean and orderly, but until then I will simply tell people that a small hurricane swept through whilst I was out. And I shall eat cake… lots and lots of cake.
This Jam Donut Cake is a favourite of my littlest brother. He showed me the original recipe from Taste last year and the idea has been sitting in the back of my obsessive baking brain ever since. I went a bit donut mad just before Christmas (like these gingerbread ones) and decided to continue the trend with this inspired Jam Donut Cake.
This Jam Donut Cake takes the texture of a donut (think fluffy yet a bit dense- like a big fat cat!) and the sugary cinnamon flavour of my favourite freshly baked donuts and makes it into a cake that lasted about 15 minutes in our house. It’s also insanely easy to make, especially if you use store bought Jam (I made my own Sugar Free Berry Jam using this recipe).
Unlike most of my extravagant layer cakes and kid themed party cakes, this Jam Donut Cake takes only 10 minutes to make. The wet ingredients are mixed together, and then they are gently mixed into the dry ingredients. The only tricky part is spreading the jam over the cake mixture; the trick is to make sure that the jam doesn’t mix in with the mixture too much. My key is to dollop teaspoons over the cake mixture then use a knife to gently spread it. The key is to make sure each piece of cake will have some jam in the middle.
Please don’t eat this Jam Donut Cake straight from the oven. I mean you could, but there’s a good chance you’d burn your tongue on the hot jam inside and that would make you unable to eat the rest of the Jam Donut Cake and that’s just sad! Let it rest 10 minutes then devour. It can also be eaten with cream or custard.
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 1/4 Cup Oil (I used Olive Oil)
- 1 Cup Milk (of choice)
- 2 teaspoons Vinegar/Lemon Juice
- 2 teaspoons Vanilla Extract
- 4 Eggs
- Pinch of Salt
- 4 teaspoons Baking Powder
- 1 Cup Arrowroot
- 1/2 Cup + 2 teaspoons Coconut Flour
- 2/3 Cup Jam (see recipe below for Sugar Free Jam)
- 2 Tablespoons granulated Sugar (of choice; I used Coconut Sugar)
- 1-2 teaspoons Cinnamon
- 2 Cups Berries (Raspberries, Strawberries etc)
- 2 tablespoons Maple Syrup or Honey (optional depending on the sweetness of the berries)
- 2 tablespoons Water
- 2 teaspoons Gelatine
- Preheat the oven to 200C/400F. Grease and line a medium sized baking tray or a 20cm/8 inch square cake tin.
- Place the maple syrup, oil, milk, vinegar, vanilla extract and eggs into the bowl of a kitchen stand mixer. Beat on mediumj/high until well mixed (3-5 minutes).
- Place the dry ingredients into a seperate bowl and whisk lightly to combine. Make a well in the centre of the dry ingredients and pour the wet into the dry well.
- Stir the wet into the dry, but do not over mix.
- Warm up the jam in a small saucepan until loose and almost runny.
- Combine the cinnamon and sugar in a small bowl.
- Pour 1/2 the cake mixture into the prepared cake tin.
- Drizzle half the jam over the cake. Sprinkle half the sugar over the jam.
- Dollop the remaining cake mixture on top of the jam and spread gently to cover the jam.
- Dollop teaspoons of the remaining jam in 3 rows along the length of the cake. Use all the jam.
- Place the tray in the oven and bake for 20-25 minutes, or until cooked through.
- Once cooked, immediately sprinkle with the remaining cinnamon sugar.
- Allow the cake to cool for little bit then serve. The Jam donut cake can be eaten warm or cold.
- Place the berries and maple syrup in a saucepan over medium heat. Bring to boil, stirring constantly.
- In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
- Once boiling, reduce heat to medium and add the gelatine mixture.
- Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
- To make a smoother jam, use a masher or a food processer. Store in fridge