These Jam Surprise cakes with jammy fruit inside are easy, quick and fun to make … and devour! Perfect for when friends are around for afternoon tea! This easy recipe is definitely one you can also make with children. Most of the ingredients are adjustable depending on your allergies. Great breakfast muffin/cake when you are on the go, for children’s lunchboxes or easy snack.
1 1/4 cup Self Raising Flour
2 x eggs (certified free range organic)
3 x tbsp dairy free margarine melted
2/3 cup soy yogurt (vanilla)
1/3 cup of berry fruit – raspberries or strawberries work well. (I used strawberries & raspberries)
Zest from 1 x medium organic orange (or lemon)
Juice from 1 x medium organic orange (or lemon)
1 x tbsp favourite safe berry jam - I used strawberry jam, but any red jam that’s safe for you.
Here I used cara cara oranges as they are were in season. But you can use any orange, or substitute with lemon which is also works really well.
First combine 1/3 cup of finely diced fruit (I use raspberries and strawberries) with your red berry jam and set aside.
Combine dry ingredients.
Melt your margarine and golden syrup together.
Now, combine all ingredients together except fruit-jam mix.
Mix gently, but well. So you are folding in rather than beating, you want it to be just combined rather than super smooth mixture. These cakes, are more like a muffin so the mix will not be as wet or runny, as a traditional cake mix.
Spoon your mixture into muffin tins. Around 3/4 to the top is ideal. Drop the jelly-jammy fruit mix carefully into each muffin tin equally.
Press the mix in slightly with your spoon.
Sprinkle sugar on top if desired, before baking
Bake in preheated oven of 190c for around 20-25 minutes or until firm to touch
Dust with icing sugar for wow effect.
Ideal for after school when friends are over, they are packed with energy to keep them going. Enjoy!