A couple weeks ago I made five jars of strawberry jam…awesome huh? Well, it would have been, had I managed to make proper jam, but alas, somehow mine became runny…very runny. I’ll blame it on overly juicy fruit, totally unrelated to my technical prowess – because I rock at making jam (well usually – see here).
So runny is my homemade jam that its realistically just liquid strawberry with a few chunks of fruit – think Macca’s strawberry topping for sundaes. But rather than being deterred by my liquid strawberry concoction, I began to think of other ways which I could use my unspreadable jam.
So I made a sponge cake – old fashioned, simple sponge. Delicious. Then I made a butter cream icing – easy, done in two minutes. To the icing, I added the liquid jam. Really, it was a bit of an experiment to see if I could put my failed jam to use – I hate wasting food unnecessarily. It worked! I actually think you could use normal everyday jam for this recipe too, just heat it up in the microwave a little to make more pliable, more like my failure.
So, the moral of the story? Don’t automatically assume a failure is a failure – think a little outside the box and you may just surprise yourself.
225gm self-raising flour
225gm raw caster sugar
225gm butter, at room temperature
1 tsp baking powder
75gm butter, softened (for icing)
1 1/2 cups icing sugar
1 Tbs milk
3 Tbs liquid jam (or normal jam if you managed to make yours the right way)
4 strawberries, finely sliced
- Preheat the oven to 180ºC.
- Measure all the ingredients into a large bowl.
- Mix all of the ingredients using a electric whisk.
- Pour the mixture into a non-stick 22cm tin.
- Place in the oven until golden brown, 15-25 minutes.
- Cool on a wire rack before icing.
- Using an electric mixer, beat remaining butter and icing sugar in a bowl until pale. Add milk, beating constantly until combined. Then slowly add the jam until pink and combined.
- Ice cake and arrange fresh strawberries on top.