Loch Katrine Cake

Of Scots origin this slice consists of delicious layers of pastry, jam and sponge with currants for a little extra interest.

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Prep Time: 45mins Servings: Makes 24
  • BASE:

    1 cup Edmonds standard flour

    1 tsp Edmonds baking powder

    50g butter

    3 - 4 Tbsp milk

    1 - 2 Tbsp raspberry jam

    1 cup currants

    SPONGE:

    50g butter, softened

    ½ cup sugar

    1 cup Edmonds standard flour

    1 tsp Edmonds baking powder

    2 eggs, beaten

    4 to 6 Tbsp milk

    TOPPING:

    Lemon Icing

    chopped nuts, optional


  • 1. Preheat the oven to 190˚C. Lightly butter a 20cm square cake tin and line the base and two sides with baking paper.

  • 2. Sift the flour and baking powder together. Cut in the butter until the mixture resembles coarse breadcrumbs. Add just enough milk to form a stiff dough.

  • 3. Turn dough out onto a lightly floured board and roll to a rectangle large enough to line the cake tin. Thinly spread raspberry jam over dough. Sprinkle with currants..

  • 4. To make sponge cream the butter and sugar until light and fluffy. Sift flour and baking powder together. Add to the creamed mixture alternately with the eggs. Stir in just enough milk to form a smooth, spreadable mixture. 

  • 5. Carefully spread the sponge mixture over the base. Don't worry the currants will try to mix into the sponge but they will mostly drop to the bottom of the sponge when baking.

  • 6. Bake for 30 minutes or until cake springs back when lightly touched. Leave to cool in the tin and when cold ice with Lemon Icing and sprinkle with chopped nuts if wished. Cut into squares to serve.


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