This steamed cake recipe is perfect for an afternoon tea party, high tea party or just to make it whenever you will have friends/relatives/guests over. They will love this moist cake. The cake is perfect paired with vanilla ice-cream if served during summer, or whipped cream if served during winter.
2 cups self raising flour, sifted
Ŋ cup milk
125 gram butter (softend)
1 cup sugar
1/2 granny smith apple, thinly sliced
1 cup raspberry jam or strawberry jam
Extra melted butter for brushing
Preheat oven to 180ēC.
Make sure all ingredients are in room temperature. Place sugar and butter in a bowl. Using an electric beater, beat the egg and butter for 2 minutes or until creamy.
Add eggs into the mixture, one at a time. Beating after each addition.
Using a large wooden spoon or metal spoon fold the self-raising flour and milk into the mixture. After folding the self-raising flour and milk, beat the mixture again until well combined.
Place jam in a microwave safe bowl. Warm the jam in the microwave for 30 seconds.
Lightly brush a 20 cm cake pan (non-sticky) with melted butter.
Spread out the jam evenly into the cake pan.
After spreading the jam into the pan, place the thinly sliced apples on the jam and pour the batter.
Place a deep baking tray into the oven. Carefully fill half of the tray with warm water.
Cover the cake pan with aluminium foil. Quickly place the cake pan on the baking tray.
Bake for 40-45 minutes or until skewer inserted in the centre comes out clean.
Let the steamed cake cool before serving.
Serve with fresh whipped cream or vanilla ice-cream.
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