Method

Cranberry Jam Swirl

1. In a small saucepan, combine the dried cranberries, ¾ cup cranberry juice, maple syrup and vanilla bean paste over medium–high heat. Bring to a gentle simmer and cook for approximately 10 minutes.
2. In a small bowl, mix the remaining 2 tablespoons of cranberry juice with the cornstarch to form a slurry. Stir this into the saucepan.
3. Continue to simmer until the mixture thickens to a jam-like consistency. Remove from the heat and allow to cool - it will thicken further as it cools.
4. For a smoother texture, blend with a stick mixer if desired, or leave slightly chunky.

Cake

5. Preheat the oven to 180°C and line a 1L baking tin with baking paper.
   In a large bowl, combine the self-raising flour, almond flour, baking powder and coconut sugar.
   In a separate bowl, whisk together the yogurt, maple syrup, egg, melted coconut oil, vanilla bean paste and milk.
6. Add the wet ingredients to the dry and mix until smooth and well combined.
7. Spoon half of the batter into the prepared tin and spread evenly. Add a layer of cranberry jam, then top with the remaining batter. Finish with a few dollops of jam on top and gently swirl.
8. Bake for 40-45 minutes, or until lightly golden and cooked through.
9. Allow to cool completely before icing. Slice and enjoy!