Jam and cinnamon doughnut traybake

Method

• 1
  Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 5cm above 2 long sides of pan.
• 2
  Combine flours and caster sugar in a large bowl. Make a well in the centre. Combine oil, egg, buttermilk and vanilla in a jug. Pour into well. Using a wooden spoon, stir until just combined (don’t over mix).

• 3
  Place 1/2 the jam in a small microwave-safe bowl. Add 2 teaspoons cold water. Microwave on HIGH (100%) for 20 seconds or until warm. Combine extra sugar and cinnamon in a small bowl.
• 4
  Spread 1/2 the cake mixture into prepared pan. Drizzle with warm jam mixture. Sprinkle with 1/2 the cinnamon sugar. Dollop small spoonfuls of remaining cake mixture over jam. Carefully spread to cover jam. Dollop teaspoons of remaining jam in rows, about 4cm apart, over cake mixture.
• 5
  Bake for 30 to 35 minutes or until a skewer inserted in the centre comes out clean. Brush hot cake with melted butter. Sprinkle with remaining cinnamon sugar. Stand for 10 minutes (see Notes). Serve warm with whipped cream.