Friday, March 29, 2019

Jam and cinnamon doughnut traybake

Nama,  panjang sungguh.  Aku nampak this recipe lalu kat my fb newsfeed.  Tiba2 rasa macam nak bake sebab senang yg amat bila tengok the recipe.  Dah la now tak berapa sihat,  craving makan something sweet.  

Memang aku pening kepala for the past few days,  tak boleh nak bangun from katil.  Too tired.  Today,  aku gagahkan jugak diri to masuk dapur and masak for dinner and dessert. Lepas dah masak,  rasa better pulak.  Alhamdulillah.  


  • 2 cups self-raising flour
  • 1/2 cup plain flour
  • 1/2 tsp of salt.  
  • 3/4 cup caster sugar (i reduced it to 1/2 cup) 
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/3 cup strawberry jam
  • 2 tablespoons caster sugar, extra
  • 1 teaspoon Masterfoods Ground Cinnamon
  • Whipped cream, to serve


  • Step 1
    Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 5cm above 2 long sides of pan.
  • Step 2
    Combine flours and caster sugar in a large bowl. Make a well in the centre. Combine oil, egg, buttermilk and vanilla in a jug. Pour into well. Using a wooden spoon, stir until just combined (don’t over mix) 
    • Step 3
      Place 1/2 the jam in a bowl.  Add 2 tbs of hot water,  stur until well mix. Combine extra sugar and cinnamon in a small bowl.
    • Step 4
      Spread 1/2 the cake mixture into prepared pan. Drizzle with warm jam mixture. Dollop small spoonfuls of remaining cake mixture over jam. Carefully spread to cover jam. Sprinkle  the cinnamon sugar on top of the batter.  
    • Step 5
      Bake for 30 to 35 minutes or until a skewer inserted in the centre comes out clean. Serve warm with whipped cream