Hello everyone, I hope you’ve had a great day today.
I decided to make this cake whilst watching the tv, the presenters mentioned eating a coconut jam sponge for dessert and I thought… that’s what I’ll make. It’s pretty simple to make but the taste is honestly phenomenal, especially whilst it’s slightly warm. The sponge is slightly more filling and dense than the average cake because of the desiccated coconut and the sweetness of the jam compliments it so well.
I’ve used strawberry jam in the recipe but you could try raspberry, blueberry or apricot jam depending on your preference. It could also be an idea to make your own fruit preserve that would no added sugar. Desiccated coconut is low in salt and sugar making it fairly nutritious when consumed in moderation. It is important to note that desiccated coconut is a high source of saturated fat, which is thought to be healthier because of the medium chain fatty acids that promote weight loss by reducing fat in the body however research on this is varied.
Recipe: Coconut Jam Sponge (makes 1 loaf)
135g caster sugar
1/2 tsp vanilla extract
135g self raising flour
66g desiccated coconut, extra for sprinkling on top
2 tbsp milk
Heaped tbsp strawberry jam
Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
Cream the butter and the sugar together and slowly mix in the eggs.
Add the vanilla extract, then fold in the flour, desiccated coconut and milk.
Pour into the prepared loaf tin and put in the oven to bake for 40 minutes until fully cooked and golden on top.
Place the tin on a wire rack and whilst it is cooling, mix the jam a little to loosen it up.
Evenly spread the jam over the top of the cake and sprinkle with the desiccated coconut.
So I thought it would be really easy but I was surprised with my turnout. I’m not sure if it was not whisked enough or may be too much and the mixture was kind of stiff, then after I took it from the oven the cake wasn’t moist or soft enough to role at ease without it cracking along the sides.
Baking is so much fun and it is all about trial and error so if it doesn’t turn out amazing the first time try again until you get it right or are at least proud of what you have made/done. This kind of applies to any situation in life basically never give up and keep trying.
I will definitely try to bake a swiss roll again but I think I’ll use a different recipe 🙂 Happy Baking!!
I’ve did a similar recipe previously but the biscuits were peanut butter flavoured, whereas these biscuits are a typical biscuit recipe. Since we don’t need the egg whites you can use it for a nose mask adding a little lemon juice and apply using tissue 😀
1. Put the butter and sugar into a bowl and mix well, beat in the egg yolk and vanilla extract. Next sift in the flour and stir until the mixture forms a dough. Then wrap in cling film and leave in the forms fridge for 1 hour.
2. After the hour, set the oven to gas mark 5 and line 2 trays with parchment paper. Unwrap the dough and roll out to 5mm thick. Use cutters to cut out the biscuits and a smaller cutter for the star shape. Make equal amounts of the top and bottom of the Jammie Stars.
3. Bake them in the oven for 10 minutes and leave to cool down. Once cool spread with jam on the bottom biscuit and place the top biscuit on top.
You could use any flavoured jam of your choice or use chocolate spread!! They look so magical :O
This was such a great recipe to bake because it had 2 main components that combine to create these mini bakewells. I think people often use a shallow bun tin however I don’t have one of those and just used a cupcake tray instead.
50g butter at room temp
50g caster sugar
50g ground almonds
3 drops almond extract
2 heaped tbsp raspberry jam
12 raspberries (I defrosted frozen berries but fresh ones are even better)
Large sprinkle of flaked almonds
1. Put the flour, butter and icing sugar into a bowl then rub together until the mixture looks like breadcrumbs. Put in the egg yolk and 1 tbsp of cold water, using a circular motion with your hands mix until it forms a dough. Shape into a thick disc and chill in the fridge for 20 minutes.
2. Roll out the dough on a lightly floured surface to the thickness of £1 coin, use cutters to cut out circles, place in the tin neatly pushing out any air bubbles and chill for a further 10 minutes.
3. In the meantime preheat the oven to gas mark 5 and make the almond filling. Beat the butter and sugar until pale, start to beat in the eggs bit by bit then stir in the ground almonds and almond extract.
4. Take the tray out of the fridge and spoon 1/2 tsp of the jam into each pastry circle. Now spoon some of the almond filling over the top of each bakewell, push a raspberry into the centre and sprinkle with a few flaked almonds.
5. Bake for 20 minutes until slightly golden, wait until completely cooled then transfer to a wire rack.
Usually when making tarts the pastry is often blind baked to ensure it is cooked through fully but because we are rolling out the dough quite thin there is no need.
I saw this recipe in the stylist magazine a few months ago and I thought they looked amazing!
I love the concept of having the sweet jam with the salty peanut butter because they work really well together.
150g unsalted butter (at room temperature)
100g smooth peanut butter
125g castor sugar
25g light muscovado sugar
1 egg yolk
1 tsp vanilla extract
Pinch of salt
265g plain white flour, plus extra for dusting
100g of your favorite jam
1) In a bowl cream together the butter and peanut butter for 1 minute. Add both sugars and beat for a further 2 minutes until fluffy. Then add the egg yolk, vanilla and salt and beat until well combined, sift over the flour and mix to form a soft dough. Knead until smooth.
2) Preheat oven to 180°c/gas mark 4 and line two baking trays with parchment paper.
3) On a lightly floured surface roll the dough to 4mm thick.
4) Use a 5cm biscuit cutter to cut out rounds of dough. Then get a shaped stamp and cut a hole from the middle of half of the biscuits. Place all the biscuits on the baking trays.
5) Bake for 8-12 minutes until the biscuits are lightly golden. Remove from the oven and leave to cool on trays for a few minutes before transferring to a wire rack.
6) When the biscuits are cool, spread jam over the whole biscuits and put the other biscuit on top to create your Jammie Dodger.
Keep the delicious biscuits in an airtight container for up to 3 days.