cupcakemam A British school classic cake.
And so so simple.
What you’ll need-
- 225g Butter/spread/baking block
- 225g Caster Sugar
- 4 large free range eggs
- 225g Self Raising Flour
- 1 teaspoon Vanilla Extract
For the topping
- 100g Strawberry Jam (or any other jam you like)
- 40g dessicated coconut
Method
- Pre-heat oven to 180 degree. Line a brownie tin.
- Whisk together butter and Caster sugar until fully combined and creamy texture.
- Add eggs, vanilla and flour alternating between the 2 a small amount at a time. Don’t add your wet mixture too fast as this is quite a wet mix and it can curdle.
- Whisk together until fully combined.
- Pour into your brownie tray.
- Bake at 180 for 22 minutes. To check if they’re cooked insert a clean skewer into middle of the loaf if it comes out clean it is fuly cooked.
- Remove from tray and place on a wire rack to cool.
- Heat jam to a pouring consistency.
- Pour over cake and sprinkle over coconut.
- Enjoy with a cuppa!
