Ingredients:
1/4 cup plain flour
1 cup self-raising flour
1/4 cup cocoa
1/4 teaspoon bicarbonate soda
100 g (3.5 oz) butter
1/3 cup jam
2/3 cup sugar
1/3 cup hot water
2 eggs, lightly beaten
1 tablespoon jam, extra
Preparation:
- Preheat oven to 170 C (338 F) . Grease a deep 23 cm round cake tin. Line the tin with baking paper.
- Sift the flours, bicarbonate of soda and cocoa into mixing bowl.
- Combine butter, sugar, jam and water in a small pan. Stir over low heat until butter has melted and sugar has dissolved; remove from heat.
- Add butter mixture and eggs to dry ingredients and stir.
- Pour mixture into prepared tin. Bake for 35 minutes.
- Stand cake in tin 15 minutes before turning onto wire rack to cool.
- Heat extra jam in a small pan. Brush hot jam on cake.
