Jammie Dodger Loaf Cake
This Jammie Dodger Loaf Cake has a vanilla loaf cake with fresh and freeze-dried raspberries, topped with a vanilla buttercream decorated with Jammie Dodgers, raspberry jam drizzle and some leftover freeze-dried raspberries.
Servings: 12 Servings
Ingredients
For the Loaf Cake
- 200 g Unsalted Butter or Stork
- 200 g Light Brown Sugar
- 200 g Self-Raising Flour
- 4 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 50 g Fresh Raspberries
- 7 g Freeze-Dried Raspberries
For the Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk (optional)
For the Decoration
- 30 g Raspberry Jam
- Jammie Dodgers
- Leftover Freeze-Dried Raspberries
Instructions
To Make the Loaf Cake
- Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl mix together the butter and sugar until pale and fluffy.
- Add in the flour, eggs, baking powder and vanilla extract and mix again until combined.
- Fold through the fresh and freeze-dried raspberries so they are evenly distributed
- Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes.
- Leave to cool for 15-20 minutes before transferring onto a wire rack to cool.
To Make the Buttercream
- Beat the butter in your mixer for 5-10 minutes until it is pale and supple.
- Add the icing sugar and vanilla to a large bowl and mix until completely combined. If the mixture is too thick add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency.
- Pipe the buttercream onto the top of the loaf cake.
To Decorate
- Add the raspberry jam to a heat-proof bowl and soften in the microwave for 10-20 seconds.
- Put the jam into a piping bag and snip the tip of the piping bag off and drizzle it over the cake.
- Finish with some Jammie Dodgers and any leftover fresh or freeze-dried raspberries.