Individual Raspberry-Jam Cakes

By the end of every year we buy a calendar for the commng here. And you will be surprised when you hear we hang them.
I don't think I have evern seen this in any body else home than ours :-) well it is in the WC we hang the calendar. Now I am sure you all be having a good laugh thinking about hanging a calandar in WC.

Well come on isn't that really effective everybody goes every day few times to visit this room and as our wc is small you can't miss the calandar, it just stare right at you.

And all three of us write what ever has to be done, so Hans would write if he has a concert to perfom, or a special rehersal he has to go etc.... shyama when she was in school she used to write what special happening wers going on, now that she is in college she just writes when her exams are.

And me write down, when the dentist/doctors apointments, which weekend we have guests, or we even write down the place if we are planning to go to a city on the weekend we also write down the Birthdays of the family from here and b'day of my family in India .
That is how we keep up with all the dates, and what is going on etc...

So mostly I buy a calandar from a Dutch artist with birds and seasons etc.... but this year I wanted to have something different , so what do I end up buying a Matha Stewart Cupcake Calandar and ofcourse I promise dmyself I should try everymonth one recipe .
Ofcourse this is not January recipe from the calandar, but I liked this recipe and I thought why not try this, didn't matter which one I tried as long as it is from the calandar.



Make 6 ( I got 5 )
115 g unslated butter, room temperature, plus more for tin
170 gm sugar ( I only added 90 gm )
1 teaspoon of finley grated orange zest
2 large eggs seperated
180 gm all purpouse flour1/2 tsp baking powder
1/2 tsp salt
60 ml milk
6 tablespoon of Raspberry jam

For the glaze.
180 gm of powder sugar
1/4 cup freshly squeezed juice
( I did use this recipe, as i wanted to have a thick glace I just added the power sugar with 2 tablespoon of egg white into a bowl and mixed it with a bit of orange juice as needed to make the thick glace)
Direction.
1. Preheat the oven ti 175°c.
Butter a standard muffin tin, set aside ( I didn't have them so I used a another kind of pan).
In a medium bowl, beat butter, sugar, and zest untill light and fluffy.
Beat the eggy yolk one at a time, untill creamy, set aside.
Into a small bowl, sift together flour, baking powder and salt.
Add flour mixture and milk in alternating batches to butter mixture, set aside.

2. In a clean bowl, whisk egg whites to soft peaks, fold into batter.
Divide half of batter among the muffin cups. Make an indentation in the middle of each, fill with 1 tablspoon of jam.
Top with remaining beter.
3. Bake intill the cake tester inserted in top cake layer comes out clean, about 30 minutes ( mine was baked iin 23 minutes)
Unmould the cakes, and transfer them to a wire rack to cool.
I, a small bowl, whisk together the powdered sugar and juice.
Place rack over a plate / or parchment paper , frizzle cake with gaze.
As i mentioned above I didn't use this glaze i used a thicker glaze.

Tip take care when you add the jam don't add too much, it will over flow when it bakes.
I would really use less sugar as the jam is sweet plus there is the sugar glaze.
We all loved the cake, i will be making them again with different filling and glaze.