Vintage Cakes by Jane Brocket

Author:Jane Brocket
Language: eng
Format: epub
Publisher: MBI

FOR THE CAKES

250g self-raising flour, plus extra for dusting

1 teaspoon baking powder

85g cold butter, cubed

85g caster sugar, plus extra for sprinkling

1 large egg, beaten

2–3 tablespoons milk, plus extra for brushing

about 6 teaspoons raspberry jam (don't use soft-set or very runny jam as this will make closing up the cakes messy and difficult)

YOU WILL NEED

1 baking sheet, lined with baking parchment

makes 12

cakes

1/ Preheat the oven to 180°C (gas mark 4).

2/ Sift the flour and baking powder into a large bowl. Add the butter and rub it into the flour with your fingertips, until it resembles fine sandy breadcrumbs. Add the sugar and stir to distribute evenly.

3/ With a fork, mix the egg with a tablespoon of milk first and then add it to the contents of the bowl. With a round-ended knife or your hands, bring the ingredients together to make a soft, damp, but not sticky dough. Add a little more milk if necessary (it is unlikely you will need more than 2–3 tablespoons of milk).

4/ On a lightly floured surface, using your hands and working quickly, shape the dough into a flattish rectangle and divide into 12 roughly equal pieces with a knife. Roll each piece into a ball.

5/ Flatten each ball slightly, then make a little depression in the centre and bring the edges up, as if you were making a very basic clay pot. Place half a teaspoon of raspberry jam in the middle of each cake.

6/ With your fingers, gently bring the edges together to close the dough over the jam. Then turn the cakes over and place them well apart on the prepared baking sheet. Brush the tops with milk and sprinkle each cake with a little caster sugar.

7/ Bake in the preheated oven for 15–20 minutes until the cakes are pale gold, but not brown. Do not overcook them, as you want to keep them relatively moist. If you cook them too long they become biscuity.

8/ Transfer to a wire rack and leave the cakes to cool before eating. Do not eat straight from the oven as the hot jam could burn. Pile them on a plate and serve with tea.

STORAGE: Raspberry jam cakes are at their best on the day of making.

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