Jam Snow Cake

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.