Easy Jammy Cakes Recipe | Food

Date Published:: 02/11/2009

Simple and delicious - you can't argue with a cake like that

Makes 12
Takes 20 minutes to make, 10 minutes to bake, plus cooling

Nutritional Information

Per cake:
295kcals
16g fat (9.8g saturated)

Ingredients

225g unsalted butter, softened
110g caster sugar
350g self-raising flour
½ tsp salt
6 tbsp raspberry jam
1 tbsp icing sugar

Method: How to make jammy cakes

1. Preheat the oven to 180°C/350°F/Gas 4. In a bowl, mix together the butter and sugar until creamy and smooth, and gradually work in the flour and salt.

Tip:

The cakes spread a little during cooking so don’t place them too close together on the baking sheets - allow approximately 2.5cm (1in) between each one.

2. Bring together to form a firm dough and turn on to a lightly floured surface. Roll out to a thickness of 6mm and, using a 5cm pastry cutter, cut out 24 rounds, re-rolling the dough as necessary. Cut holes from the middle of 12 rounds using a smaller cutter or the upturned end of a large piping nozzle.

3. Arrange slightly spaced apart on baking sheets lined with baking parchment and bake for about 10 minutes until risen and golden. Allow to cool on the baking sheets and then transfer to a cooling rack. Sandwich the rounds together with jam and dust lightly with icing sugar just before serving.