Raspberry Bakewell (of sorts)

                        raspberry-bakewell-2.jpg        raspberry-bakewell.jpg        

This is a recipe of my mother-in-laws, it also happens to be my husbands favourite..

 It can take a wee bit of time to make, but if your pottering around in the kitchen making stuff anyway, its easily enough fitted in around what your doing..

I should also mention that I use organic ingredients, but if you dont have organic, ordinary ingredients are just fine too :o)

Ok.. the first part is to make the sweet rich shortcrust pastry base, you will need…

for a 20cm / 8 inch Tart/Baking tin

170g / 6oz plain flour

a pinch of maldon salt

100g / 3 and a half oz organic Butter

1 egg yolk (from my free range organically fed bantam called dugie/chicken little)

2 tablespoons Ice cold Water

2 tablespoons organic caster sugar


  • sieve the flour and salt
  • cut the butter into cubes
  • add to the flour and salt and rub in until it resembles fine breadcrumbs
  • add the sugar and mix through
  • add the egg yolk to the water then mix it into the dry mix, once its all come together chill int he fridge for 15-20 mins
  • roll out to 1cm thick
  • line the tin with greaseproof paper then fit the pastry into the tin
  • trim the excess as required and save for something else :o)
  • put another layer of greaseproof paper on top of the pastry and fill with pie weights/beans/rice etc for baking blind.
  • bake in a pre-heated oven at 200 degrees/400 degrees F or gas mark 6 for 15 mins
  • Once cooked take out of the oven and set aside and allow to cool.

Once the base is cooled completely you will need some jam…I used a jar of homemade raspberry I made from last summer (2007).   Spoon abour 5 heaped desertspoonfuls of the jam onto the pastry base and spread evenly covering the whole of the base (dont put it up the sides).  Leave this aside whilst you made the vanilla sponge..

Vanilla Sponge:

4oz organic self raising flour

4oz Organic butter or marg

4 oz organic Caster Sugar

a teaspoon pure vanilla extract

2 large eggs ( or 4 tiny eggs if you own a wee bantam chicken like me lol)

  • cream the butter and sugar together until pale and fluffy
  • beat in the eggs one at a time
  • add the vanilla essence
  • mix in the flour

Take this mixture and carefully spoon on top of the jammy based pastry case and bake in your oven at 190 degrees c until it springs back when you touch the top…

I initially baked mine for 35 minutes, because when I make just a victoria sandwich cake this is enough.. but when i checked the cake after the  35 mins it was still wobly on the top, so I turned the temp on the oven down slightly and gave it another 10 mins and checked it again, I inserted a skewer this time and it didnt come out clean, but it was nearly there so I gave it another 5 mins and that did the trick…. you will just need to use your own judgement like I did for this recipe i’m afraid.. but its well worth it.

Once the cake has cooled completely, mix up some icing sugar with water and cover the top of the sponge cake with it, then sprinkle with some dessicated coconut.  


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