Here we go, here we go, here we go! I’ve got my fourth St. Patrick’s Day recipe for you today and from now until March 17th I’ll be posting a new one every single day. Today’s gem is Batley Cake.
If you’ve never heard of it before, believe me you’ll be so glad I’m introducing you. Batley Cake consists of two layers of a soft shortbread cookie or a more cake-like scone with a layer of luscious jam sandwiched between them, all dusted with confectioners sugar. Absolutely perfect with a cup of tea, or coffee if that’s your thing.
Now you can use whatever jam for the filling that you like, provided it is a thicker, firmer jam, otherwise you risk it leaking out during the baking, leaving you with a rather amazing mess. Me? I chose that lovely Irish Whiskey Marmalade that I told you about when I made those Irish Whiskey Marmalade Tarts. The recipe for the Whiskey Marmalade, those adorable little Whiskey Marmalade Tarts, as well as the refreshing Irish Whiskey Marmalade Cocktail that I just blogged about last week, all came from my friend Theresa’s debut cookbook Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.
Theresa’s company, The Green Apron, is an award winning artisan preserve company which she runs from her family’s orchards at Derryclough located near Ballingarry, County Limerick in Ireland.
All of her preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. Her Irish Whiskey Marmalade is a three fruit marmalade consisting of grapefruit, oranges and lemons and a good glug of Irish Whiskey. It is one of The Green Apron’s best-selling jams and won a bronze Blas na h’Eireann in 2015. As you can see, jams are pretty versatile, delicious not only spread over bread and scones but also scrumptious when used in a variety of other dishes. And Theresa’s book is simply jam-packed full (har, har, har…-forgive me…) with her award winning preserves recipes. Just think of all the culinary masterpieces you can create… You simply must get a copy today! So anyhoo, now that I’ve finished my shameless promotion of T’s book (for the moment that is…you might see another fantastic recipe of hers before St. Patrick’s Day arrives…) back to this Batley Cake.
The cake was so soft and tender, sweet but not too sweet. And what really put it over the top was that gorgeous thick layer of Irish Whiskey Marmalade – bright and fresh like a lovely spring day, which I think we’d all like to see at this point! And with that hint of whiskey flavor…well it’s just the thing to get you movin’ on a chilly March morning!
- 225 grams all-purpose flour
- 110 grams butter
- 110 grams sugar
- 1 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk
- 3 Tablespoons firm jam ( I used the Green Apron’s award winning Irish Whiskey Marmalade)
- 1 Tablespoon icing (confectioner’s) sugar
Grease a 20-cm. (8 inch) round cake tin and preheat the oven to 180°C (350°F).
Put flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and baking powder.
Beat the egg, vanilla extract and milk together in a small bowl and then add to the dry ingredients. Blend together using a fork to form a soft dough.
Divide the dough into two and roll or pat out each piece into a 20 cm (8 inch) circle to fit the baking tin. Place one piece of the dough into the tin.
Using the back of a spoon, spread the jam over the dough in the tin to within a half inch of the edge. (If you spread it right up to the edge, the jam will escape out the sides, burn to the sides of the pan and make a mess.) Cover with the second round of dough.
Bake for around 50 minutes, until well risen and golden brown. Leave to cool for about 10 minutes, then remove from the tin and leave to finish cooling on a wire rack.
Just before serving, sprinkle with icing sugar to make it pretty.
Batley Cake brought to you by: Runcible Eats (www.leaandjay.com)
Links for helpful kitchen tools & ingredients for Batley Cake: