Mar­malade sand­wich

It’s far from your usual jam butty, but Padding­ton Bear would be de­lighted to find a piece stashed un­der his hat.

Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL – THE CAKER -

This is a great cake recipe to have in your reper­toire, thanks to its adapt­abil­ity. You could use any sea­sonal fruit you like, add choco­late or spices, and in­stead of mar­malade in the ic­ing, try le­mon curd or jam.


Serves 12


150g but­ter, soft­ened

150g soft brown sugar

1 tsp vanilla ex­tract

3 or­ganic eggs

100g spelt or reg­u­lar flour

50g des­ic­cated co­conut

50g ground al­monds

2 tsp bak­ing pow­der

½ cup sour cream

2 large ripe pears, cored, cubed, skin on


400g cream cheese

Dash vanilla ex­tract

4 tbsp good qual­ity mar­malade


Hand­ful toasted co­conut flakes Oven-baked pear chips (op­tional) Fresh flow­ers (op­tional)

Pre­heat the oven to 180C fan bake. Grease and line

2 x 22cm cake tins.

In the bowl of an elec­tric mixer, cream the but­ter and sugar un­til pale, light and fluffy.

Add the vanilla and then the eggs, one at a time, beat­ing un­til com­bined be­tween each ad­di­tion.

Grad­u­ally add in the flour, co­conut, ground al­monds and bak­ing pow­der. Com­bine un­til just in­cor­po­rated. Next, fold through the sour cream. Stop your elec­tric mixer once all the in­gre­di­ents are com­bined; do not over mix.

Evenly di­vide the bat­ter be­tween the 2 tins and dot in the pear cubes, press­ing them down lightly with a spoon.

Bake for ap­prox­i­mately 30 min­utes or un­til golden in colour, springy to the touch and a skewer in­serted in the cen­tre comes out clean.

Al­low the cakes to cool for around 10 min­utes be­fore turn­ing onto a cool­ing rack.

Mean­while, make the cream cheese ic­ing. In the bowl of an elec­tric mixer, beat the cream cheese un­til smooth, and con­tinue to add the vanilla and mar­malade.

Once the cakes are cool, spread some ic­ing onto one layer and place the other layer on top.

Neatly ice the top of the cake and gar­nish with a scat­ter­ing of toasted co­conut flakes, plus pear chips and fresh flow­ers, if us­ing.

Re­frig­er­ate in an air­tight con­tainer for up to 3 days. CHECK OUT JOR­DAN’S BUSI­NESS THECAKER.CO.NZ

Pho­to­graph & Styling/ James Lowe

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