Preheat oven to 170°C (340°F). Grease and line a loaf tin or round cake pan.
Cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Fold in the flour (and cinnamon if using), then stir in milk until you get a soft dropping consistency.
Mix in chopped walnuts.
Spoon half the batter into the pan. Add dollops of jam and swirl slightly with a knife or skewer. Top with remaining batter.
Bake for 40–45 minutes, or until a skewer comes out clean.
Cool, then optionally glaze with a little warm jam and sprinkle chopped walnuts on top.
🍽 Tips:
Try layering with jam in the middle if baking as two sandwich layers.
Delicious served slightly warm with a dollop of cream or Greek yogurt.
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