Snow Cake
Scottish Snow Cake with a pastry base, raspberry jam & currants, soft sponge and a snowy coconut icing. A simple, old-school tray cake that is perfect for sharing.
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Servings: 9
EQUIPMENT
- 20cm Square Baking Tin (8-inch)
INGREDIENTS
For the Pastry Base:
- 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
For the Sponge Cake:
- 150 g Margarine or Butter (softened)
- 150 g Caster Sugar (Superfine Sugar)
- 3 Free-range Eggs
- 150 g Self-raising Flour
For the Topping:
- 150 g Icing Sugar (Powdered Sugar)
- 3-4 tsp Boiling Water
- 150 g Desiccated Coconut (Shredded Coconut)
INSTRUCTIONS
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.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Keep your Snow Cake in an airtight container at room temperature for up to 4–5 days.
- Freezing: Once set, cut into squares and wrap each piece in cling film, then pop into a freezer-safe tub or bag. Defrost at room temperature before serving. For best results, freeze before icing.
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Substitutions:
- Pastry: Short on time? Ready-made shortcrust pastry works fine, though homemade gives a richer flavour.
- Jam: Raspberry jam is traditional, but you can use strawberry, blackcurrant, or even apricot - just be sure to go for a seedless variety.
- Currants: Classic recipes include currants scattered over the jam, but you can leave them out or replace them with sultanas or chopped glacé cherries.
- Flavouring: Add a little vanilla or lemon extract to the sponge mixture for an extra layer of flavour that complements the coconut topping beautifully.
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