LOCH KATHERINE CAKE

Serves 8–10

60g butter, chopped

1 cup self-raising flour

2 tablespoons milk

½ cup plum jam

410g jar fruit mince

2 tablespoons desiccated coconut

CAKE

60g butter, softened

¼ cup caster sugar

2 large eggs

1½ cups self-raising flour, sifted

⅓ cup milk

ICING

125g butter, softened,

1½ cups icing sugar mixture, sifted

2 teaspoons fresh lemon juice

Preheat oven to 180°C. Grease a 29cm x 23cm slice pan, then line base and 2 opposite sides with baking paper, allowing it to overhang.

Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Add milk and mix until a soft dough forms. Roll out dough on a lightly floured surface and use to line base of prepared pan. Spread pastry with jam then spoon over fruit mince. To make cake, using an electric mixer, beat butter and caster sugar until pale and creamy. Add eggs, 1 at a time, and beat until combined. Alternately beat in flour and milk, in batches, until well combined. Spoon cake mixture over fruit mince in pan and use a wet knife to smooth surface. Bake for 25–30 minutes or until lightly golden and firm to touch. Set aside to cool completely. To make icing, using an electric mixer, beat butter, icing sugar and lemon juice until pale and fluffy. Using a round-bladed knife, spread icing over top of cake. Sprinkle with coconut. Cut into squares to serve.

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