With a reasonably warm half term ahead, I decided to bake a picnic cake to avoid buying over priced teeny tiny children's lacked lunches that Wonder Boy would inhale in 30 seconds. This summer, I will save money by making picnics instead of buying so many lunches out.
I've made two versions of this cake: one is more biscuity (hubby and his Dad prefer this one), the other more cakey (Wonder Boy and I like this one). For the biscuity version: leave out the milk and you can use plain flour with no baking powder if you don't have it. It didn't last long hence making the second version! The pictures show both types - the flatter one is more biscuity.
You don't need a food mixer to make this, but if you are lucky and have one, use it as it's a lot quicker.
Next time I'll use some mandarin marmalade and replace the almond extract and cinnamon with orange or lemon zest.
420g Self raising flour (or plain flour plus 4 tsp baking powder)
240g granulated sugar
240g butter, softened
1 egg, beaten
1 tsp almond extract
240g Jam (I used rhubarb compote leftover from making rhubarb syrup)
1/2 tsp cinnamon
23cm square cake tin
Makes about 24 small cake bars.
Preheat oven to 180°C. Grease the tin.
Rub in the butter to the flour.
Stir in the sugar.
Combine mixture with the beaten egg.
Set aside 240g of the wet crumble mix.
Add the milk and almond extract. Mix until smooth.
Put mixture in the tin. Smooth the top. (If you're making the biscuity version you'll need to press it down with your fingers as it'll still be crumbly.)
Spread the rhubarb compote/jam onto the cake mix.
Stir the cinnamon into the crumble mix and sprinkle evenly onto the top of the cake.
Cook for about 30 minutes, turning around after 15-20 mins and checking to see if it's cooked after 25mins.
Cool, cut and freeze (or eat). The cake is still nice when zapped from frozen in the microwave for a minute or two.