Loch Katrine Cake

By MiNDFOOD

Loch Katrine Cake
This family recipe is a favourite for any time.

INGREDIENTS

Base

55 g butter

115 g flour

1 teaspoon baking powder

milk to mix

½ cup (approx.) raspberry jam

1 cup currants

Sponge

55 g butter

115 g sugar

2 eggs

1 cup flour

1 teaspoon baking powder

a little milk

Icing

2 cups icing sugar

50 g butter, softened

1 teaspoon vanilla essence

Milk

METHOD

Pre-heat oven to 190°C.

For the base: rub butter into sifted dry ingredients.

Mix to a firm dough with milk. Roll out and use to line a greased 27 cm x 17 cm (12 inch x 8 inch) sponge-roll tin. Spread with jam and currants.

For the sponge: cream butter and sugar together, add eggs and beat. Add sifted dry ingredients. Add milk to give a soft consistency. Pour over the base and filling. Bake for 30 minutes. Cool in tin. Ice when cold. 

For the icing: sift icing sugar and add butter. Cream together, adding enough milk to create a smooth, spreadable consistency. Spread on cooled slice and place in the fridge for 10 minutes before cutting – if you can wait!

Makes 1 slice

Recipe courtesy of Love & Food at Gran’s Table

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