Strawberry Jam & Sultana Scone Swirl Cake - Serves 6

I found this recipe somewhere on the net and then added and changed bits to it to suit me. I found it needed the currents and a bit of sugar. but you can opt them out if you wish or change the jam and fruit to whatever suits you.

Ingredients:

2 Cups Plain Flour
2 Teaspoons Baking Powder
75g cold Butter, chopped
1 Egg
1/4 Cup Sugar
2/3 Cup Milk
Extra plain flour, for dusting
1/3 Cup Strawberry Jam
100g Currants
 Extra 1 tablespoon milk

Method:

Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 4cm above edges of pan.
Place flour, baking powder,sugar and butter in a food processor. Process until combined. Add egg and milk. Process until mixture comes together to form a soft and sticky dough. Turn dough out onto a floured surface. Dust lightly with flour. Roll out to form a 20cm x 40cm rectangle. Spread with jam. Sprinkle with currents starting from one short side, roll up dough to enclose filling. Place seam-side down in prepared pan. Brush with extra milk. Cook in a moderate oven (180C) for about 45 minutes, or until browned and cooked through. Stand in pan for about 5 minutes before lifting out onto a wire rack to cool. Serve loaf warm or cold and cut into thick slices. 


Note: Cut the roll before baking and shape into any loaf you like.