Holy sheet cake! In a sea of multi-layered skyscraper cakes on the ‘gram how beautifully understated are single layer cakes? Easy to make, easy to slice, easy to share (if you want to share, that is). Best of all, my sheet cake/traybake recipe is completely vegan and so easy to make.
This lime and black cherry jam cake is perfect as a pudding with custard, or as a sweet cake to enjoy with tea. You don’t have to make a special icing and the batter can be made in one bowl for easy cleaning up.
Fluffy sponge together with jam has to be placed high on my list of the best nostalgic foods. One of the lovely things about this cake is that the ultra-moist sponge calls for the zest of four limes. This not only gives it a zap of citrusy flavour, it also makes the kitchen smell heavenly.
Once baked, the warm cake is spread with black cherry jam and sprinkled with toasted coconut.
MORE IDEAS: For a decadent, boozy cake, stir a few tablespoons of kirsch through the warm jam before spreading onto the sponge. You could also swap cherry jam for a bitter marmalade, strawberry or raspberry jam. Lemon or orange zest and juice can also be used in place of lime.
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