Line the cake tin with cling film. Put the jelly into a heatproof bowl and pour over the boiling water. Gently stir the jelly until completely dissolved, pour into the lined 23cm cake tin and put in the fridge to set for at least 1-2 hours. Heat the oven to 180C/160C fan/gas 4. Put the butter and sugar into a large mixing bowl.. Make the cake: preheat the oven to 160C (140C fan). Grease the 30cm frying pan well and set to one side. In a large mixing bowl, cream together the butter and sugar, then beat in the eggs one by one.

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Gather up all the ingredients and get the oven preheating before you get started. Make the cake mixture. Combine the flour, almond flour, baking powder, salt, and brown sugar in a medium mixing bowl. Use a whisk to mix them together. Next, add the coconut milk and vegetable oil and mix them into a batter.. 1. Preheat your oven to 180ºC / Gas Mark 4 / 350ºF. 2. Grease and line your cake tin - it's easiest to put the cake tin on top of the paper, draw a circle round the base in pencil and then cut it out, then place that in the bottom of the tin. Use the paper that the butter comes in to grease the sides of the tin.