• Preheat your oven to 180oC (fan).
• Line your traybake tin/loaf tin/whatever you're using with baking paper.
• In a large bowl, whisk together the butter & sugar until fully combined.

  >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
  
• Crack all the eggs into a separate bowl & beat together.
  
• Add the beaten eggs, flour and baking powder to the butter/sugar and whisk together until JUST combined (20-30seconds).

  >Don’t over whisk, otherwise you’ll lose the air bubbles & they won’t be quite so fluffy!
• Pour the mix into your tin. It should be about 2/3 full to give it enough room to expand when it bakes.
• Bake for approx 30 mins.

  >You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!

Topping

• Tip your jam into a microwaveable bowl. Heat in 15 second blasts until runny.
• Pour over the cake whilst its still warm.
• Add all your biscuits whilst its still warm too. It looks best if you place them all in different ways - cut them in half, face up, face down, crumbled, whatever you fancy!!