Jam Cake

• This is based on an English recipe, which originated in a town very near to where I live.
• It is called Batley Cake.
• It is a simple recipe a bit like a placek with shortcrust pastry – kruche ciasto –  but with the addition of baking powder
• I am sure it will be liked very much in Poland.
• It could be called ciasto z dzemem.
• I thought the original version had too much sugar in it – so this has been adjusted.
• Also I increased the amount of jam used and this turned out much better.

INGREDIENTS

• 250g plain flour
• 2 teaspoons of baking powder
• ¼ teaspoon of salt
• 125g of butter
• 80g of granulated sugar
• 1 egg beaten and 1-2 tablespoons of milk
• 5 – 6 tablespoons of jam (raspberry was used here)
• *
• Beaten egg to glaze and 1 tablespoon of granulated sugar.

METHOD

• Pre-heat the oven to GM4 – 140ºC.
• Grease and flour a baking sheet.
• Mix the flour, baking powder and salt together.
• Rub in the butter until it resembles breadcrumbs.
• Mix in the sugar.
• Add the beaten egg and a little milk until you get a soft dough.
• Divide the dough into two halves.
• Roll out the halves until you make two circles about 20cm in diameter.
• Place the first round onto the baking sheet.
• Spread the jam over this going nearly to the edges.
• Cover with the over round of cake and pinch the edges together.
• Brush the top with beaten egg white.
• Sprinkle the top with the tablespoon of sugar.
• Bake for 30 – 35 minutes until the top is golden brown.
• Leave to cool in the tin on a wire rack.

Royal Doulton Counterpoint tea plate