... as is inevitably the way my lovely, barely 2 year-old oven decided to pack it in just a few weeks after its warranty ran out... well, it didn't quite pack it in but the element in the right hand side turbo-oven gave up the ghost as I was baking bread which was of course a total pain in the arse but being fortunate enough to have purchased a larger oven I simply switched the loaves into the regular oven... they didn't quite survive but that's another story for another day...
... what I have learnt is that I was favouring the turbo-oven to the point of neglect of the regular oven... if there were such a thing as an oven cruelty hot-line my left-hand-side oven would have been on speed dial... is any of this interesting in any way... I doubt it... but i'll continue... so now that the turbo-oven is fixed i've decided to use both ovens on an alternate basis depending on the amount of food that needs to be cooked. Now there is a reason as to why i'm informing you very patient readers about all this guff and that is in order to fix my out of warranty oven I had to enlist the help of my very friendly neighbourhood Nigel... you don't have one? You should get one... oh and ours is not for transfer...
... i'm a very resourcefully person and can turn my hands to most things but when it comes to electrics I bow to the professionals... it's lucky I do as it's doubtful you'd be reading this today with the amount of 'incidents' with electricity i've had... this cake is baked in the new turbo-oven and is a thank you to dear Nigel...
wild strawberry jam bundt
honestly these wild strawberries are the berries that keep on giving, the more you pick the more they come and they have the most wonderful flavour, like a cross between regular strawberries and bubble-gum... I made two batches of jam last week, well i'm slowly trying to fill my wonderful quickjars jars but I think I went a bit to fast on this particular batch of wild strawberry jam as it simply wouldn't set and I lost patience with it... I still jarred it, knowing I would find something to do with it and it's worked wonders in this cake and in the icing too...
for the cake
4 free-range eggs
200g golden caster sugar
200g self-raising flour combined with 100g ground almonds
100g or 3 tablespoons jam
for the icing
500g icing sugar
the juice of one lemon
pre-heat the oven to 170C and spray your bundt tin with an easy release spray
in a large bowl cream the butter and sugar until nice and light and fluffy then add one egg, beating with a wooden spoon until incorporated, followed by a bit of the four/almond mix, continue this way until the eggs and flour/almonds have been used then add the jam and beat in until you have a pale pink batter (if your jam is really thick and solid simply heat it up slightly before using)
pour the batter into you tin and bake for 40 mins or until risen and a skewer inserted into the centre comes out clean - set aside to cool completely
to make the icing, halve the sugar into two bowls and into one mix the juice of one lemon until you have a thick but pouring icing and into the other mix in the jam - again, heat the jam first if it's too thick to pour, then drizzle onto the cold cake for effect
eat and of course, enjoy!