Snow Cake

• porciones: 9 servings
• tiempo activo: 45 minutes
• tiempo total: 1 hour 15 minutes

Ingredientes

225 g Plain Flour (All-purpose Flour)

100 g Block Margarine or Butter (cold, cubed)

30 g Caster Sugar (Superfine Sugar)

2-3 tbsp Cold Water

200 g Seedless Raspberry Jam (Jelly)

100 g Currants

150 g Margarine or Butter (softened)

150 g Caster Sugar (Superfine Sugar)

3 Free-range Eggs

150 g Self-raising Flour

150 g Icing Sugar (Powdered Sugar)

3-4 tsp Boiling Water

150 g Desiccated Coconut (Shredded Coconut)

Instrucciones

For the Pastry Base:

In a large bowl, rub the margarine/butter into the flour with your fingertips until it resembles breadcrumbs. Add the sugar and mix until combined. Gradually add the cold water, one spoonful at a time, mixing with your hands to bring the dough together. Adjust the water as needed to form a smooth dough.

Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

Preheat your oven to 190°c (170°c for fan-assisted ovens, Gas Mark 5 or 375°F). Line a 20x20cm (8-inch) baking tin with greaseproof paper and set aside.

Roll the chilled dough on a lightly floured surface to about 5mm thick, roughly the size of your tin. Transfer the dough to the prepared tin and press it into the edges and corners with your fingers.

Line the pastry with greaseproof paper and fill with baking beans. Blind bake for 10 minutes. Remove the baking beans once cool enough to handle.

Spread the raspberry jam evenly over the baked pastry base, ensuring it reaches the edges and corners. Sprinkle the currants on top of the jam. Set aside.

For the Sponge Cake:

Reduce the oven temperature to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F). In a large bowl, cream the margarine/butter and sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly before adding the next.

Sift in the flour and gently fold to create a smooth batter. Spoon the batter over the jam-topped pastry, spreading it evenly to the edges and corners.

Bake for 25-30 minutes, or until the sponge is golden, bouncy to the touch, and a skewer inserted into the centre comes out clean. Allow the cake to cool completely in the tin.

For the Topping:

Mix the icing sugar with boiling water until it reaches a slightly thick, pourable consistency. Pour the icing over the cooled cake while it’s still in the tin, spreading it evenly to the edges. Sprinkle with desiccated coconut and leave the cake in the tin until the icing sets - about 2-3 hours.

Cut the cake into squares and carefully remove each slice from the tin to serve.