Do you remember jelly cakes? Also known as peach blossoms, jelly cakes are an old-fashioned favourite in Australia. Made from a delightful sponge that’s coated in strawberry (or raspberry) jelly and coconut and then filled with whipped cream, these sweet treats are delicious!
This particular recipe is based on a classic from the Country Women’s Association — and you can’t go wrong with a CWA recipe, can you? Quick and easy to whip up, I used patty-pan tins for these tasty morsels.
- 80g butter softened
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla extract
- 1 egg
- 2/3 cup (160g) milk
- 1 cup (130g) self-raising flour, sifted
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
- Preheat oven to 175C (fan-forced).
- Lightly grease two 12-hole patty-pan tins and set aside.
- Cream butter, sugar and vanilla extract until pale and creamy. Add egg and beat until well combined. Fold through milk and self-raising flour (best if you alternate folding the milk and the flour, so 1/2 milk, 1/2 self-raising flour, 1/2 milk, 1/2 self-raising flour).
- Divide mixture between the patty-pan holes, filling to just below the top.
- Bake in oven for 15-18 minutes or until lightly golden and a skewer inserted in the middle comes out clean.
- Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, prepare jelly with crystals, boiling water and cold water (as per the packet instructions) and place in the fridge for 1-2 hours or until partially set.
- Dip each cake into the jelly mixture (one at a time, using a slotted spoon). Then coat with the coconut by tossing together in a bowl.
- Place a spoonful of whipped cream on top of one of the jelly cakes and sandwich together with another. Repeat.
- Place in the fridge for about 30 minutes or until the jelly is set. (Any leftover jelly, cake and cream can be used for a trifle.)