SundaySupper is a group of bloggers who are on a mission to bring back supper around the family table in every home. This week Isabel at Family Foodie is hosting and the theme is Retro Recipes Then and Now.
Long time no see! I have been so uninspired lately. I have been busy and just not interested in doing all the work to make something yummy and then take the pictures and create a post. It was just too much. Therefore, I knew the only way that I would get back into the kitchen with some gusto would be to do some baking. When I saw that the Sunday Supper crew were doing retro recipes I decided to dig for some delicious baked good from yesteryear. And found these lovely cakes to make for any good tea party!
Plus, I was able to use some of my massive jam stores. I have so much jam. I love buying jam. When I am at the farmer’s market it always beckons me. There is always this wonderful person who explains all about their jam and tells me about the great produce they found and the new and inventive flavor combinations and I am sold. But then I have more jam than any one person ever needs. So recipes like this are perfect! You can really use any jam you want. But nothing too runny. That would not stay in the cake very well.
I found this recipe in a vintage cake cookbook. I love baking and the recipes in this book are wonderful and have some great history. This is a cake found on 1930′s and 40′s flour products. It is an easy and simple recipe that uses cheap ingredients to make something a little fancy and special. Next time you have a tea party you should totally make these.
This recipe is adapted from Vintage Cakes by Jane Brocket.
- 1 3/4 cups self-rising flour, extra for dusting
- 1 teaspoon baking powder
- 6 tablespoons cold butter, cubed
- 1/2 cup superfine sugar, extra for sprinkling
- 1 large egg, beaten
- 2-3 tablespoons milk, extra for brushing
- 6 teaspoons raspberry jam(or any other flavor of jam you prefer)
- Preheat the oven to 350 degrees.
- Sift the flour and baking powder into a large bowl. Add the cold and chopped butter and rub into the flour with your hands. Once the butter is well incorporated add the sugar and stir.
- Mix the egg and milk together in a separate bowl. Next add the egg/milk mixture to the flour mixture. You might need to add more milk, but be careful not to add too much. The dough should stick together, but not be too sticky.
- On a lightly floured surface, work the dough into a flat rectangle and divide into 12 equal pieces. Roll each piece into a sphere.
- Make an indentation in each sphere, kind of like a bowl and then put a teaspoon of jam in the center of one of the bowls and put another bowl on top and make the bowls into a sphere by rubbing the edges together. Repeat until you have approx 6 cakes.
- Place the cakes on a baking sheet with parchment paper. Brush the top with milk and then sprinkle with sugar.
- Bake for 15 to 20 minutes until the cakes are golden, but not brown. Transfer to a wire rack and let them cool. Do not eat immediately because the jam might burn. These taste the best on the day they are baked.
Sunday Supper Retro Appetizers:
Sunday Supper Retro Salads:
Sunday Supper Retro Breads and Sandwiches:
SundaySupper Main Dishes:
Sunday Supper Retro Sides and Veggies:
Sunday Supper Retro Desserts and Cocktails:
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