Quick Jam Cake - Recipe by Anna Matilda

Ingredients

1 cup pot-set yoghurt
2 eggs
1/3 cup neutral oil (canola, sunflower etc.)
1/3-1/2 cup sugar
2 cups self-raising flour
Some jam – 1/2 cup or a bit more

Method

Preheat the oven to 180 C.

Line a large loaf tin with compostable baking paper.

Mix the yoghurt, egg and oil in a bowl with a fork until smooth and combined.

Add the sugar and flour and stir until combined.

Spoon half the mixture evenly into the prepared tin. Dollop the jam over the top. Spoon the remaining mixture over the jam and smooth the surface.

Bake for 30–40 minutes or until a skewer inserted into the centre comes out clean.

Credits: This is an edited extract from Everyday Permaculture by Anna Matilda, published by Hardie Grant Explore. Available in stores nationally and online. Photography by Rochelle Eagle.

Photo Credits: This is an edited extract from Everyday Permaculture by Anna Matilda, published by Hardie Grant Explore. Available in stores nationally and online. Photography by Rochelle Eagle.