Raspberry Cake Slices
Scandi Bites: 50 Recipes for Sweet Treats, Party Food and Other Little Scandinavian Snacks
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
To make the Raspberry Slices:
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.
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.
3Place one of the bases on a sheet of baking parchment.
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.
5Serve, or keep in an airtight container for 4 or 5 days.
To make the Raspberry Jam:
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.
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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