Jam Snow Cake
By: Naomi Sherman
Perfect for a crowd, for school lunches or afternoon tea, this cake is sure to hint some fondmemories no matter where you’re from.
Ingredients
- 250g plain flour
- 110g caster sugar
- 80g caster sugar
- 180g desiccated coconut
- 1 egg yolk
- 180g cooled butter
- 1 tablespoon cold water
- 300g raspberry jam, divided
- 300g raspberry jam, divided
- 150g caster sugar
- 3 eggs
- 2 tsp vanilla essence
- Pinch salt
- 150g self-raising flour
Method
- Preheat oven to 190°C.
- To make the base, integrate the flour and sugar in the bowl of your food processor.
- Add the egg yolk and water and mix together. Mix on low upuntil it kinds a fine breadcrumb consistency.
- Tip this into a lined 22cm x 32cm rectangle-shaped cake pan and press into the base strongly.
- Place in the oven and bake for 10 minutes upuntil simply prepared however still blonde.
- Remove from the oven and sit aside to cool.
- Next, make the cake. Place the sugar and butter into the bowl of a stand mixer and cream upuntil pale and fluffy.
- Add the eggs one at a time, blending well after each addition.
- Add the vanilla and mix well to integrate.
- Add the flour and salt in 3 batches, blending well after each addition.
- Once your pastry is cool, spread half of the jam equally over the pastry.
- Carefully spoon over the cake batter, attempting not to interrupt the jam. Smooth out carefully with the back of a spoon.
- Dollop the staying jam over the leading of the cake batter.
- Combine the topping components in a bowl and mix well.
- Spoon gently over the leading of the cake batter.
- Place the cake in the oven and bake for roughly 45-50 minutes (if the leading begins to get too brown, cover loosely with foil).
- Remove from the oven, enable to cool and serve.
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Naomi Sherman
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