Little Mulberry Preserve - Filled Cakes
Ingredients - Serves
280g self-raising flour
170g caster sugar
250ml milk
2 eggs, lightly beaten
½ teaspoon natural vanilla extract
75g unsalted butter, melted
a jar of Savina Mulberry Preserve icing sugar, to dust

Preheat the oven to 200°C. Grease a 12-hole standard muffin tin. Sift the flour into a bowl, add the sugar and stir to combine, Make a well in the center. Put the milk, eggs, vanilla extract and butter in a bowl, whisking to combine. Pour into the well and, using a metal spoon; gradually fold the milk mixture into the flour mixture until just combined. Divide three-quarters of the cake batter between the muffin holes. Top each with 1 teaspoon of the jam and cover with the remaining cake batter. Bake for 20 minutes, or until golden. Cool in the tin for 5 minutes, and then turn out onto a wire rack. Dust with icing sugar. Note: These cakes are best served on the day they are made.