Raspberry Cake Slices

Ingredients (9)

For the Raspberry Slices:

  • 1 quantity Raspberry Jam (see recipe below)
  • 1 ½ cups plain/all-purpose flour, plus more to dust
  • 5 Tbsp icing/confectioners’ sugar
  • scant ½ cup cold butter, chopped
  • ½ egg, lightly beaten
  • 7⁄8 cup icing/confectioners’ sugar
  • Pink sprinkles

For the Raspberry Jam:

  • 10 ½ oz frozen raspberries
  • ½ cup caster or granulated sugar
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Nutritional Information
  • Calories267
  • Fat9.79g
  • Saturated fat5.93g
  • Trans fat0.37g
  • Carbs43.39g
  • Fiber2.44g
  • Sugar26.58g
  • Protein2.66g
  • Cholesterol32.4mg
  • Sodium5.37mg
  • Nutritional Analysis per serving (10 servings) Powered by

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Raspberry Cake Slices

Trine Hahnemann is a Danish chef and writer who has compiled all kinds of tasty bite-size desserts from Scandinavia in her cookbook “Scandi Bites: 50 Recipes for Sweet Treats, Party Food, and Other Little Scandinavian Snacks”. When she says little, she’s being literal. This recipe for raspberry slices is a sweet, tangy, and delicious dessert filled with a homemade raspberry jam that’s easy to make with your non-stick saucepan. It’s an easy, relatively petite cake that’s perfect for sharing with friends over tea or coffee, or making any time your sweet tooth is acting up.

For more small-batch desserts, see our guide to making dessert for two.


To make the Raspberry Slices:
  1. 1To make the base, sift the flour and icing sugar into a bowl and rub in the butter with your fingers until the mixture resembles crumbs. Add the egg and stir until the pastry comes together in a ball. Wrap in cling film/plastic wrap and rest in the refrigerator for 30 minutes.
  2. 2Preheat the oven to 180°C/350°F/gas mark 4. Roll the dough out on a floured work surface to 40 × 22cm/16 × 9in, then cut this into two 20 × 11cm/8 × 4 ½ in rectangular pieces. Prick each with a skewer all over and bake for 20 minutes. Leave to cool on a wire rack.
  3. 3Place one of the bases on a sheet of baking parchment.
  4. 4Mix the icing sugar with 2 Tbsp of water and whisk until it has a smooth consistency, then spread evenly on the base. Leave to set for 30 minutes. Place the other base on a wooden chopping board and spread with the raspberry jam. Top with the iced base, sprinkle with the pink sprinkles and cut into smaller triangular pieces.
  5. 5Serve, or keep in an airtight container for 4 or 5 days.

To make the Raspberry Jam:

  1. 1Place the frozen raspberries in a small heavy-based saucepan and bring to the boil, stirring all the time. Now add the sugar and let the jam simmer for 20 minutes.
  2. 2Leave to cool. It should be very thick.

Recipes excerpted with permission from “Scandi Bites” by Trine Hahnemann, published by Quadrille October 2019. Photograph courtesy of Columbus Leth.

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