Once again we have succumbed to the heat, but rallied when the temperature cooled. The Super Food Ideas magazine March 2018 says that in this cake they have " redone the doughnut so it tastes the same but doesn't require a deep fryer."
The cake is very easy to make, super simple in fact. The quick strawberry jam is also as quick as titled, but does need 30 minutes to cool. I used strawberries that were freshly picked and then frozen. I defrosted them and they didn't really dice as such. I added the vanilla extract as the jam cooled, as I have always believed that boiling heat kind of kills the vanilla. The jammy centre is a lovely surprise.
I had quite a difficult time finding the correctly sized loaf tin. In the end I bought a silicone pan from The KMart for $5 which was not wide enough, hence the jam dam situation I fear. It did mean the cake was a tad wonky.
MrsDrWho liked the cake, but said it didn’t really taste like a doughnut. I think of doughnuts as being sugar and cinnamon rather than having a strawberry jam filling, so maybe this is why it seems less doughnutty.
Glazed Strawberry Doughnut Loaf serves 10
Quick Strawberry Jam
- 250g strawberries, hulled and finely diced
- 2 tbspn caster sugar (2 x 20ml)
- 1 tspn vanilla extract
- 125g butter, softened
- 1/2 cup caster sugar
- 2 eggs
- 2 cups self-raising flour
- 1/3 cup desiccated coconut
- 1/2 cup milk
- 1 tspn vanilla extract
- 2 cups icing sugar mixture
- 40-60ml hot water
- pink food colouring
- long sprinkles
To make the jam, put the strawberries and sugar in a small pan and stir continuously over a medium-high heat until the sugar is dissolved. This did not take 4-5 minutes as the recipe stated, more like 1-2. Regardless, turn the heat down to medium-low and simmer for 10 minutes, stirring occasionally so it doesn't stick to the pan. Cool for 30 minutes and then stir in the vanilla extract.
Preheat the oven to 180*C/160*C fan-forced and grease and line a 10.5 x 21 x 6.5cm deep loaf tin.
Begin the cake by creaming the butter and sugar. It is creamed when it is paler in colour and lighter in texture. I also check the sugar is pretty much dissolved by rubbing a little of the mixture between thumb and forefinger tips.
Add the eggs, one at a time, beating till just combined. Then add the flour, coconut, milk and vanilla and whisk for 30 seconds or until combined.
Spoon 2/3 of the mixture into the loaf pan. Level and spoon in the jam, leaving a 1.5cm border. I found this tricky as the loaf pan was too narrow. I ended up making a bit of a dip with the back of a spoon down the centre and then built up the edges with teaspoons of the cake batter. Drop small spoonfuls of the rest of the cake batter over the top of the jam. I used a spoon dipped in hot water to smooth the batter over the top.
Bake for 45 minutes, or until the top is golden and firm to the touch. Cool in the pan for 5 minutes and then place on a rack to cool completely.
Once the cake is cool, make the icing. Put the icing and 2 x 20ml of hot water into a bowl and mix til smooth. Add a little more water if needed. Then add a little pink colouring and mix until you reach the desired shade. I added about 8 drops of a liquid pink. You would need far less gel colour. Spread the icing over the cake and then top with sprinkles. Leave for about 2 hours for the icing to set, then slice and serve.