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Loch Katrine Cake
Raspberry and currants covered with sponge mixture, oven cooked and cut into squares
Ingredients
1 cup Edmonds plain baking flour
1 teaspoon Edmonds baking powder
50 g butter
3-4 tablespoons milk
1-2 tablespoons raspberry jam
1 cup currants
Sponge
50 g butter, softened
1/2 cup sugar
1 cup Edmonds plain baking flour
1 teaspoon Edmonds baking powder
2 eggs, beaten
4-6 tablespoons milk
Method
Sift flour and baking powder together
Cut in butter until the mixture resembles coarse breadcrumbs
Add just enough milk to form a stiff dough
Turn dough out onto a lightly floured board and roll to a rectangle large enough to line a 20 x 30 cm sponge roll tin
Thinly spread raspberry jam over dough
Sprinkle with currants
Cover with sponge mixture
Bake at 190°C for 30 minutes or until cake springs back when lightly touched
When cold ice with Lemon Icing and sprinkle with chopped nuts if desired
Cut into squares.
Sponge
Cream 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, pourable mixture.
Makes 24
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