Makes 1 x 22cm round cake

An extremely tasty recipe from friend and ex-neighbour Sandra Cottle. Sandra is not sure where her mother got the recipe from for this Belgian biscuit flavoured cake. It is at its best freshly baked and served warm.

INGREDIENTS
250g butter, cubed and at room temperature
270g (1 + 1/2 cups) raw sugar
2 eggs, lightly beaten
280g (2 cups) flour
1 teaspoon baking powder
1 teaspoon mixed spice
1 teaspoon cinnamon
200g Ruth Pretty Raspberry Jam
icing sugar
Vanilla Yoghurt Cream

METHOD
Preheat oven to 170°C. Grease a 22cm round cake tin with additional butter or baking spray and line base with baking paper.

Into the bowl of an electric mixer fitted with a whisk place butter and sugar. Whisk until light and creamy.Add eggs one at a time and beat until well combined.

Sift flour, baking powder, mixed spice and cinnamon together and add to butter mixture. Stir until well combined. The batter will appear heavy and stiff.

Spoon half the mixture into prepared tin and spread out evenly to cover the base. The easiest way to achieve this is to cover your hand in plastic wrap and using that hand evenly spread the batter to cover base.

Spread jam evenly over batter base leaving a 1cm gap around sides. Top with remaining cake batter and smooth out to cover the jam filling.

Place into preheated oven and bake for 35-40 minutes or until cake is golden brown, crisp on the top but a little gooey in the centre.

Cool to warm, generously sieve icing sugar over cake and serve. Serve with Vanilla Yoghurt Cream.

Vanilla Yoghurt Cream

Makes 2 ¼ cups

INGREDIENTS
250ml cream
25oml Greek style yoghurt
1 tablespoon raw sugar
1 ½ teaspoons vanilla extract (or ¼ teaspoon vanilla paste)

METHOD
Pour cream into a bowl and whisk until it is almost thick. Fold in sugar and vanilla and whisk until soft peaks form. Serve immediately or refrigerate until required.