Jelly cakes

Jelly cakes

Cooking Time

Preparation Time : 2

Cook Time : 20

Total Time : 22

Ingredients

Serves

  • 60g butter, softened

  • 1/2 cup caster sugar

  • 1 egg, lightly beaten

  • 1 cup self-raising flour

  • 2/3 cup milk

  • 85g packet raspberry jelly crystals

  • 1 cup boiling water

  • 1 cup cold water

  • 3 cups desiccated coconut

  • 1/2 cup double thick cream

Directions

  • 01

    Preheat oven to 180°C. Grease a 12 x 2 tablespoon capacity patty pan.

  • 02

    Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined. Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk.

  • 03

    Spoon mixture into patty pan. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.

  • 04

    Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick.

  • 05

    Place coconut into a large bowl. Cut each cake in half horizontally. Sandwich halves back together using 1 teaspoon of cream. Using a slotted spoon lower cakes, 1 cake at a time, into jelly. Drain excess jelly. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.

Review

5

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